Warm and comforting, this homemade chicken noodle soup recipe has added courgette noodles (zoodles!) for an extra hit of nutritious veg!
Hello! I’m back moaning about the weather AGAIN! It is just so so cold in the UK at the moment and we haven’t even got any decent snow to show for it! The kids have been tag teaming their way through illness after illness. Winter I am over you! Ok, rant over… onto today’s recipe!
Since Christmas I have been craving chicken noodle soup. I used to love that dried packet noodle soup but I wanted to make something that was a bit more nutritious and that didn’t have the salt content of the Dead Sea so I set about making my own. I think this makes a fantastic Monday night dinner. You can use leftover chicken from your Sunday roast and it gets your week off to a super healthy start.
This recipe is for a quick and easy noodle soup and uses dried stock cubes for the soup base. If you have a bit more time then you could make your own chicken stock. This will give you an incredibly tasty stock but stock cubes will do a decent job if you are short on time. I used a mixture of chicken and vegetable stock cubes in my recipe. Because I wanted to feed this to the baby I used those very low sodium ones. You could also use fresh chicken stock, although I would water it down a tad as it is usually much more concentrated than stock cubes.
I feel like I’ve been ignoring my spiralizer recently so I thought this recipe was the perfect way to sneak in some courgette noodles (or zoodles) for some extra veg. My fussy eater lapped this soup up, completely unaware of the courgette that was disguised as egg noodles! If you don’t have a spiralizer you could make courgette ribbons instead with a veg peeler. For a gluten and grain free version try using buckwheat (soba) noodles or the courgette noodles would work just as well on their own.
If you want to batch make this soup it can be easily frozen, although I wouldn’t freeze the noodles or the courgette noodles as these may go a bit funny in the freezer. The soup on its own can be frozen in a container or freezer bags. Simply take it out and let it defrost for a few hours at room temperature. When defrosted, pour it into a saucepan to heat up and add the egg and courgette noodles at this stage.
Quick, easy and delicious comfort food…yum!
- 1 carrot
- 2 celery sticks
- 1 leek
- 2 garlic cloves, crushed
- 2 litres / 8 cups chicken and vegetable stock
- ½ tsp thyme
- 150g cooked chicken
- 4 tbsp sweetcorn
- 2 spring onions
- 75g dried egg noodles
- 2 small courgettes, spiralized
- 1 tsp soy sauce
- To garnish: coriander, chilli flakes
- Finely chop the carrot, celery and leek and add to a large saucepan with the crushed garlic cloves. Pour in the chicken stock and add the thyme. Bring to the boil and simmer on low for 10 minutes or until the veg has softened.
- Add the cooked chicken, sweetcorn, spring onions, egg noodles, spiralized courgette and soy sauce and continue to simmer for 4-5 minutes.
- Garnish with coriander (and chilli flakes for the adults!) and serve immediately.