Who doesn’t love a good noodle soup when its cold out? Packing a punch with loads of goodness is this healthy soup we made this week. I am always looking for ways to incorporate vegies and broth into the kids meals and this one ticks all the boxes. The chicken doubles up as two meals so it’s a timesaver too! It is quite strong on the turmeric so if you’re children are still getting used to spices I would reduce to 1 teaspoon.
This recipe was more than enough for the 4 of us with leftovers for the next day for work or school.
INGREDIENTS
1 onion, chopped
4 stalks celery, sliced
2 cloves garlic, minced
2 teaspoons turmeric
2 inches of ginger, minced
Pinch of sea salt
2 cups diced pumpkin
3 cups left over roast chicken, shredded
2 litres of chicken broth
125grams 100% buckwheat soba noodles
2 tablespoons tamari
Coriander to serve.
INSTRUCTIONS
Saute onion, celery, garlic and ginger over medium heat for a couple of minutes.
Add pumpkin, turmeric and salt and cook for a couple more minutes. Add broth and bring to the boil, then turn down to simmer for 15 minutes. Add the chicken, broccoli, soba noodles and tamari and simmer for another 5 minutes. Top with chopped coriander.
*We also did a variation of this with homemade vegetarian dumplings packed with chives and spices for something different to noodles.
*I roasted the chook first, then shredded the meat and put aside. Then I used the bones to make the broth. I had leftover chicken meat to use for lunch the next day as well.
