Bethanie’s Immune Support Chicken Noodle Soup
By Amanda Scali

“I love making this in winter, so I know my girls are getting all the right stuff to help fight those bugs at Childcare/Kindy. As a family we like to head to our local farmer’s market to collect all those fresh ingredients. We also love that you can add or take away ingredients and it still tastes great.”

Makes enough for a family of 4 with some leftovers

Ingredients
2 tbsp olive oil
4 cloves of Garlic
1 tablespoon fresh grated ginger
1 tablespoon fresh grated or ground turmeric
1 medium onion, finely chopped
1 medium carrot, diced
2 large sticks of celery, thinly sliced
1 medium potato, peeled and diced
Any other vegetables that you would like to add. I like to also add zucchini and broccoli.
6 cups (2 litres) chicken stock
500g chicken breast fillets, cut into quarters
50g spaghetti, broken into 5cm pieces
2 tbsp chopped flat leaf parsley
 
Method

Step 1
Heat oil in a saucepan over medium heat until hot. Add onion and cook, stirring often, for 3 minutes. Add carrot, celery and potato and cook, stirring often, for 5 minutes. Add garlic, ginger, and turmeric, stir for 1 minute until fragrant.

Step 2
Add stock, cover, and bring to the boil. Reduce heat, cover, and simmer for 15 minutes. Add chicken and pasta, partially cover, and cook for another 10-15 minutes or until pasta is tender.

Step 3
Remove chicken and shred, then place back into soup.

Step 4
Stir through parsley. Season to taste. Ladle soup into serving bowls and serve with fresh sourdough bread.