“Let Food Be Thy Medicine.” – Hippocrates.
Ah how true this saying is! Boyfriend has been sick all week, with today being the worst of it. So I decided to stay home today and make sure he ate well and rested enough. With me being away from him all weekend, I wanted to do all I could to make him feel better before I leave him tonight.
To be honest, I’m sure he’s just got “man flu” and milking it for all it’s worth (like most men), but I used it as a good excuse to cook up some yummy and nutritious chicken noodle soup.
In an attempt to get as many nutrients into it as possible, I just threw whatever veg I had on hand into it! So this meant some silverbeet, leek, carrots, sweet corn, onion and garlic. All organic, all delicious!
You all know I love me some veggie prep!
I sautéed the leek, onion and garlic sautéing in organic EVOO for a couple of minutes, only until softened but not coloured.
I then added the rest of the veg and stirred it all through for a couple of minutes.
Then I threw some chicken thighs (bone still in), stock and water into the pot. I use chicken thighs in my cooking the majority of the time. It has so much more flavour than plain old breast and isn’t as dry. No one likes dry chicken. No one.
I then brought the mix to the boil and turned the heat down to a gentle simmer. I left it partially covered for 45mins. In that time, stir the soup occasionally and also scoop off any impurities that might come to the surface.
The chicken was then removed and meat taken off the bone and roughly shredded. I suggest you do this by holding the bone and pulling the meat off with a fork. Don’t do what I did and use just your hands to pull off the chicken. Apparently, chicken coming out of a hot pot of soup feels as hot as lava on your fingers… Who knew?
Once chicken is shredded, add it back into the soup along with some spaghetti. I used organic, and broke it into 3. Sub this for wholemeal spaghetti for a healthier alternative, or use gluten free spaghetti to make this a gluten free soup.
I then turned the heat back up to high and cooked it for another ten minutes to cook the spaghetti.
I would’ve liked to have made my own stock for this soup, but with my butcher/boyfriend sick and not able to do the dirty work for me, I really didn’t have the patience (or stomach) to chop up a whole chook. So this had to do, but it still turned delicious!
Boyfriend finished a big bowl of it, so fingers crossed it makes him feel a bit better. There’s also leftovers for him to have tomorrow, so I’m now confident he won’t starve without me. Well, one hopes anyway. But you never know with men do you?
Anyway lovelies, you’ll find the full recipe below! If you try it out, let me know what you think of it :).
Have a wonderful weekend everyone!
Chicken Noodle Soup
- 1T EVOO
- 1 onion, diced
- 2 cloves of garlic, finely diced
- 1/2 leek, sliced (white and light green part only)
- 1 sweet corn (kernels only, you can use a tin of sweet corn if the fresh stuff isn’t available to you).
- 3 silverbeet leaves, sliced
- 2 carrots, sliced
- 1L low sodium chicken stock
- 2 cups water
- 3 free range chicken thighs, bone intact
- 50g spaghetti (broken into 3 sections)
- Pepper to taste
1. Sauté your onion, leek and garlic in a large pot in the EVOO until softened but not coloured.
2. Add the rest of the veggies and stir through until softened.
3. Add stock, water and chicken thighs to the pot.
4. Bring water to the boil, then turn down the heat and simmer partially covered for 45mins. In this time, stir occasionally and skim off any impurities that may come to the surface.
5. Scoop chicken out of the pot and remove meat from the bone and shred if roughly.
6. Add the chicken back to the pot along with the spaghetti.
7. Turn heat back up to high for 10mins, or until spaghetti is cooked.
8. Serve up and enjoy!