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white bowl filled with chicken soup and noodles and topped with chopped salad onions and coriander

Delicious chicken soup

South-east Asian flavoured, aromatic chicken soup
Recommended:
end of the chemo cycle and when the chemo treatments have ended
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Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Servings 4 portions

Ingredients
  

  • 1 leek
  • 2 celery stalks, preferably organic
  • 1 red onion, peeled
  • 1 bigger carrot, peeled, preferably organic
  • 5 dried shiitake mushrooms, soaked in hot water for at least 15 minutes
  • 1 large piece of ginger, peeled
  • 3 garlic cloves, peeled
  • ½ cup corn
  • ½ cup frozen peas
  • 2 chicken tights, organic
  • a handful of flat brown rice noodles
  • 2 bay leaves
  • 4 Tbsp extra virgin olive oil
  • 1 jalapeño, optional, depending on how sensitive your stomach is
  • 3 salad onions
  • a squeeze of lime
  • a bunch of coriander (cilantro)

Instructions
 

  • Wash your vegetables thoroughly. Pay special attention to the leek and make sure that there’s absolutely no soil residue left there.
    vegetables and chicken arranged on a white wooden table
  • Cut the leek, carrot and celery stalks into small, round, 1cm thick pieces. Roughly chop the ginger, garlic, onion and shiitake mushrooms.
    Ginger and shiitake bring some exotic and umami flavour to this dish together with some health benefits.
    chopped vegetables on a plate
  • Get a big, deep pot and heat up the olive oil on medium low heat.
    Add the onion, leek, carrot and celery and cook on medium-low heat with a lid on for about 5 minutes, stirring occasionally, making sure nothing sticks to the pan.
    This is an essential soup base that brings tons of flavour.
    chopped vegetables in a deep pan on a white wooden table
  • As soon as the vegetables start to soften up add the chicken and cook it on both sides, until it changes its colour from pink to what looks like cooked, making sure you stir the vegetable around so that they don’t catch.
  • Pour in around 1.5 litres of cold, preferably filtered, water, add the chopped garlic, ginger and 2 bay leaves. Stir and on medium heat bring to boil. When it starts boiling lower the heat to low, cover with the lid and simmer for 40-45 minutes.
    When the meat is soft and falls of the bone you know it’s well cooked. This is when you can add the corn and peas and simmer on low heat for further 2-3 minutes.
    chicken soup with vegetables in a deep pan on a white wooden table
  • In the meantime, in another pan boil the water and cook the rice noodles according to the cooking instructions on the pack. These usually take around 5 minutes or so to be ready.
    brown rice noodles, lime, coriander, jalapeno and salad onions arranged on a white wooden table
  • Arrange the noodles and chicken in the bowl, add the soup and decorate with chopped salad onions, coriander, jalapeño and a squeeze of lime to give this dish the east Asian kick.
    white bowl filled with chicken soup and noodles and topped with chopped salad onions and coriander

Notes

If you find it difficult or tricky to eat the noodles, break them into smaller pieces before cooking.
Keyword aromatic, delicious, easy, gluten-free, hydrating, nutritious, simple, tasty