Ooh, it’s chilly isn’t it? We need some cosy nosh and a sofa, stat. Make this super easy (and REALLY good for you) chicken noodle soup and hunker on down with a few episodes of Narcos, you won’t regret it. FYI, homemade chicken soup like this little one has been properly proven to help fight colds and flu thanks to its powerhouse of vitamins A, E, K, C helping to boost immunity – so any sign of the sniffles and you know what to do. This recipe is ideally made after a Sunday roast, so you can use the leftover chicken and stock, but shop-bought stuff will do just fine, too. The more veg you can shove in here the better – spinach, carrots, celery, peas, asparagus are all winners.
Chicken Noodle Soup
You will need:
Handful shredded cooked chicken
Mugful of good quality low-salt chicken stock (make your own by boiling the carcass of your chicken into oblivion)
Handful chopped carrot
2 bay leaves
Minced garlic (optional)
1 nest of dried wholewheat noodles
Sprig of parsley
What to do
Pour the stock, noodles, garlic and bay leaves into a microwaveable bowl, cover and heat on full power for 4 minutes.
Stir and add the carrots and chicken. Heat again for 2 minutes.
Remove the bay leaves and put the parsley in.
Season and eat.
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This article originally appeared on The Debrief.