Healing Chicken Noodle Soup recipe

Serves 6 – 8 adults or 12 children

Chicken Noodle soup

Also known as ‘Jewish Penicillin’, chicken soup has long been revered for its healing properties and it’s no wonder that its often one of the first things we think of making for our loved ones when they are feeling under the weather. Rich in minerals and vitamins, this is a new recipe on the Wholefood Canteen Winter 2014 menu, and has been a firm favourite with the children.


Approx 1kg chicken carcass and pieces, separated – well seasoned with salt and pepper

½ brown onion, peeled

1 large sprig fresh parsley

1 bay leaf


1 large garlic clove, minced

½ brown onion, peeled

2 carrots, peeled & diced into 1/2 cm pieces

100g frozen corn kernels or corn from 1 cob

100g frozen peas

1/4 large head of cabbage, stem removed and shredded finely

250g sweet potato, peeled and cut into 1cm chunks

250g rice vermicelli noodles

2.5 litres filtered water

1 cup (250mls) home made coconut milk

2 TBS (40mls) olive oil

2 TBS (40mls) tamari



1.     Place the water in a deep pot onto a medium heat on the stovetop, cover, and bring to a simmer.

2.     In the mean time, place the well-seasoned chicken pieces and carcass along with the onion, bay leaves and fresh herbs in the muslin cloth and tie the ‘parcel’ with string or twine to seal them. This will ensure that no chicken bones can break off and make their way into the stock water.

3.     Place the parcel along with the olive oil and tamari into the pots of water, cover, and simmer on a medium heat for about 45 minutes.



1.     While the chicken is cooking, prepare the garlic, onions and carrots and in a fry pan. sauté for about 7 – 10 minutes or until they start to lightly brown.

2.   Add the corn, peas and shredded cabbage and sauté for a further few minutes or just until their colour changes; YOU WANT THE VEGGIES TO STILL BE FIRM WHEN YOU REMOVE THEM. Remove the pan from the heat and set aside.

3.     Peel and dice the sweet potato and set aside in a large bowl.

4.     Make the coconut milk in the food processor and set aside. (1 cup coconut flakes blended with 1 litre warm water to help emulsify the fats).


1.     At the 40 – 45 minute mark, remove the chicken parcel from the pots and place into a large stainless steel mixing bowl. You will need tongs to do this! You will now have a rich flavoured chicken stock that forms the base of the soup.

2.     Once the chicken has been removed, add the broken up rice noodles and diced potato to the stock water and cover with a lid. Break the noodles up into smaller pieces – this will make it easier to serve the soup and easier for children to eat it.

3.     Open the parcels and discard the onion, herbs and bay leaves. Then using gloves, remove all of the chicken flesh and skin off the bones and dice into small pieces (see picture); ensure that no bone fragments end up with the flesh.

4.     Add the diced chicken, all of the sautéed vegetables and coconut milk to the pot and cook for a further 15 minutes. This extra cooking time will ensure that the chicken is cooked through.

5.     Do a final taste test (ensure it is well seasoned) and then remove from heat.

6.     Stir through the ingredients well before serving, as the noodles may sink to the bottom of the pot.

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