Chicken Soup For The Soul

Winter is not holding back this year – it seems like everyone is coming down with either flu or some dreaded virus! It’s no wonder our readers have been nagging us to post this deadly chicken noodle soup recipe! Packed with ingredients that boost the immune system, this recipe is not only good for your health, but good for the soul!

“As a society, we often save the serving of chicken soup for the infirm. It’s not really something served in moments of peak fitness, and I have to question why? Could it be that subconsciously we perceive it to be more comforting, soothing and healing when not consumed often? I can’t help but ponder that if it works that well on sick people, it must do amazing things if you are actually healthy to begin with with” says Amanda, the cook and photographer behind the Sydney based recipe blog Chew Town.

Ingredients: Bought from Dig It Fresh 

1 whole chicken (for stock & soup)2 carrots, peeled and halved (for stock)
3 celery stalks, rinsed and trimmed with leaves removed, then quartered (for stock)
1 fennel bulb, stalks removed, then quartered (for stock)
1 garlic bulb, halved widthways (for stock)
Rind from a wedge of Parmigiano-Reggiano cheese (for stock)*
2 bay leaves, fresh or dried (for stock)
1 handful continental parsley and stalks (for stock)
1 teaspoon peppercorns (for stock)
2 tablespoons extra virgin olive oil (for soup)
1 medium onion, diced (for soup)
1 garlic clove, minced (for soup)
2 medium carrots, diced (for soup)
2 celery ribs, diced (for soup)
1/3 cup dried risoni pasta (for soup) *we used egg noodles
Salt and Pepper to taste (to serve)
1 handful fresh continental parsley (to serve)
1/4 cup grated Parmigiano-Reggiano cheese (to serve)



Place chicken and vegetables in a large stockpot over medium heat. Top with cold water till just covered (don’t add too much water or the stock will be weak in flavour). Add remaining stock ingredients and let it slowly come to the boil. Lower the heat to a gentle simmer and cook for 1 hour, partially covered. While simmering, skim the surface of the liquid once or twice to remove any impurities that rise to the surface. Top with more water if required to keep the chicken just submerged.

Remove the chicken to a cutting board and allow to cool for a few minutes. When it has cooled, discard the skin and bones and shred the meat with a fork. Set aside in a covered container.

Strain the stock through a fine sieve into a large bowl to remove the vegetables and aromatics and set aside. Then, wash and dry your stockpot.


Heat olive oil in the stock pot over medium high heat, then add the onion, garlic, carrot and celery and sauté till the onion is translucent but before the mirepoix browns. Lower the heat to medium-low and add the stock to the pot with the shredded chicken and the risoni/noodles. Simmer until the risoni/noodles are cooked (about 11 minutes, but follow the timing on the pasta packet).

Remove from heat, season to taste with salt and pepper and stir through the cheese and finely chopped parsley then divide between four bowls.

Photo Credit: Wellness in the City

Wellness in the City
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