Chicken-less Chicken Noodle Soup

This is the only chicken noodle soup I ever want. Growing up, anytime I was sick my mum would make me this soup; don’t exactly know why actual chicken meat was omitted, but in the end it personally makes sense - I always feel a lot more sluggish and heavy after eating meat.

This soup is super simple but delicious- my mum used to use bouillon cubes for the stock, but in this instance I made my own chicken broth. Another great and healthier alternative to bouillon cubes is to buy your favourite fresh broth from the market or shops- it’ll be full of collagen and nutrient heavy.

Whether you’re sick or not, this is a warming and comforting soup to have.

prep/cooking time: 15 minutes

serves: 3-4 people

Ingredients

4 1/2 cups (940g) chicken stock

3 large carrots, julienned, sliced thin or grated

large thumb size of fresh ginger, julienned or grated

3cm fresh turmeric root, smashed optional

120g spaghetti or rice/soba noodles ( or any pasta shape will work)

salt

Ingredients

1. In a pot add the stock, carrots, and ginger. Let it come to a boil, then reduce the heat to low to let the mixture simmer for 15 minutes - the ginger will infuse the broth and the carrots will soften the slightest bit, they should still have a bite.

2. In another pot, boil the pasta or noodles according to package instructions.

3. Assemble the soup by adding the pasta or noodles into a bowl, ladling the soup on top. Eat whilst hot.