Nourishing Chicken Noodle Soup

Chicken broth may block the migration of white blood cells to the upper respiratory tract and (according to a 2012 study in the American Journal of Therapeutics) may reduce the inflammation in the early stages of viral disease because of its carnosine content.

You will need:

• 2 large organic chicken breasts

• 3 cups organic chicken stock or bone broth (see recipe) 

Packet of rice noodles or buckwheat noodles.

• 1 Leek

• 1 large carrot

• 1 stalk of celery

• 1 tsp-tbsp grated fresh ginger (depending on how much bite you like)

• 1 tsp powdered ginger

• 1 tbsp Garlic or infused garlic olive oil (sibo patients)

• Fresh parsley, stems chopped finely in the stock and leaf chopped to add at the end of the cook

• 1 lemon

Salt and pepper to taste

Lets make it:

Thinly slice chicken breasts.

Chop leeks, carrot, celery and parsley stems. Heat a pan on low to medium and sauté the leek and fresh ginger until soft and aromatic, add the vegetables and sauté 5 min.

Add chicken stock or broth to the pot and bring to a simmer, add chicken and ½ of chopped parsley leaves and cook until chicken is tender, add salt and pepper to taste.

Add noodles and simmer until tender. 

Serve sprinkled with fresh parsley and finely grated lemon zest and lemon wedges on the side.