Noodle Soup

comforting and nourishing noodle soup that is restorative and perfect for cold winter days. This gluten-free soup is rich in antiviral and antibacterial agents, making it an ideal soup to boost your immune system. The soup is suitable for flexitarian, vegetarian or vegan diets, and is a family favourite.

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Fun Nutritional Fact!

The soup is packed with antiviral and antibacterial agents that can help boost the immune system.

INGREDIENTS

900ml fresh chicken stock or vegetable stock
1 large leek or 1 large onion, chopped
2 celery sticks, chopped
A handful of shiitake mushrooms, sliced thinly
3 large carrots, grated
1/2 cabbage or 4 leaves of cavolo nero, shredded
4 garlic cloves
2cm knob of ginger, grated
4 wholegrain rice noodle nests
A handful of flat leaf parsley
Two large handfuls of leftover chicken from a roast, shredded, or 2 x 400g borlotti beans

INSTRUCTIONS

Soften the leek or onion and celery in olive oil until translucent.
Add the shiitake mushrooms garlic and ginger, and cook for a minute stirring to coat the mushrooms in the oil.
In a heatproof bowl, soak the rice noodles in boiling water for 5 minutes.
Cover the onion mixture with the stock and add the grated carrot and greens.
Simmer for 5 mins. Add seasoning.
Add the drained rice noodles, leftover cooked chicken, beans or herby silken tofu.
Heat through for 2 mins.
Serve sprinkled with chopped parsley.

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