Chicken Noodle Soup
GLUTEN FREE II DAIRY FREE II NUT FREE
I have an amazing recipe for chicken noodle soup that is not only comforting but also delicious and healing. The soup is enriched with ginger, lemongrass, and chilli, which add a hint of spiciness and a unique flavour to it. The broth is made in a slow cooker, and it has a depth of flavour that makes the soup taste so delicious.
Notes on ingredients
Stock
I used a yeast-free Marigold stock that's vegan, low salt, and gluten-free. It's high quality and perfect for those with yeast intolerance. If you're not intolerant, use any stock cube like Kallo. Chicken stock would be ideal for this recipe so if you don’t need yeast-free stock Kallo chicken stock would be a great recommendation.
Seaweed
I used organic dulse in this chicken noodle soup recipe but omit this as I know it’s not readily available. I bought this from a local farmers market and wanted an excuse to use it in a recipe. Since I was under the weather, I wanted to throw everything beneficial into the soup. You can buy this seaweed online here. It adds saltiness and has incredible nutritional properties.
Vermicelli noodles
If you cannot do gluten, swap the vermicelli noodles for rice noodles, that would work really well.
Aromatics/ herbs
The Thai spice kit can be readily bought from supermarkets and contains kaffir lime leaves, lemongrass, holy basil, otherwise known as Thai basil, ginger, garlic, chilli, coriander
Ingredients
Step by Step
4 portions - 8 hours of cooking time in the slow cooker
Recipe
1 white onion roughly chopped
1 Thai spice kit ( see notes)
2 Carrots peeled & roughly chopped
1 Chicken Stock cube or 2 tsp powdered ( see notes)
5 cloves garlic
50 g Dulse * (optional see notes)
1 large chicken leg skinned and bone-in ( the bone is where the flavour & goodness is)
1 200 g packet of stir fry vegetables
100 g noodles ( use brown rice vermicelli or rice noodles if it needs to be GF)
Splash of soy sauce
2 Quartered bok choi
Method
Turn on the slow cooker so it's already warmed once you put the first 7 ingredients in. Top up with boiling water and slow cook for 6-8 hours.
Strain the broth into a saucepan and cut up the chicken. It will be soft and easily pulled ( like pulled pork). Add this to the broth.
Bring the broth to a boil and add the noodles. Cook for 5 minutes take off the heat.
Then add the vegetables to the soy sauce, cover with a lid, and set aside so the vegetables cook in the hot broth for 5 minutes. Finish with chopped Thai basil and coriander & top with spring onions.
Variations
You can experiment with varying the noodles for this recipe. There are no hard & fast rules here. Use whatever you have in your kitchen. Also, add whatever vegetables you prefer too.
If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via Zoom. Contact me here for a tailor-made class to suit your requirements.
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