Chicken Noodle Soup - a healthy twist on an old fave!

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Soup that will soothe your soul! This recipe came about on a busy weekday when I was scrambling to find a quick, healthy and filling dinner. I settled on Chicken Noodle Soup, but instead of falling back on my traditional recipe, I tried coming up with a healthier take, and .. voila! A new delicious family fave was born! You know you’ve won when they say “it tastes like restaurant soup”, and they ask you to please make it this way every time

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This recipe is super simple and will win over even the pickiest eater. I’m sharing the basic recipe below, but feel free to add in a few more veggies (for example, I’d added mushroom and spinach into the mix as well).

Ingredients:

  • 2 lbs chicken legs & thighs (skinless)

  • 2 tbsp grated fresh garlic

  • 2 tbsp grated fresh ginger

  • 4  tbsp soy sauce, divided (I like to use ‘BRAGGS liquid aminos’ as a substitute)

  • 1 tsp fish sauce

  • 1 tsp chilli garlic sauce

  • 2 tbsp oil (any unflavoured)

  • 1 medium white onion chopped

  • 2 medium carrots peeled and grated

  • 1 ½ cups frozen corn

  • half bunch coriander, washed

  • 10 cups chicken stock

  • ⅓ packet of rice noodles, thick (around 200g)

  • Salt and Pepper to taste

  • 1-2 tsps Sriracha (optional)




Method:

Wash chicken and marinate in 2 tbsps soy sauce, fish sauce, garlic, ginger and chilli sauce. Let the chicken sit while you cut the onions and carrots and any other veggies you’d like to add. Heat a large stock pot on medium high heat and add oil. Once oil is heated, add in the chicken and let brown for 3-4 minutes per side. Chicken does not have to be cooked through.

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Remove chicken from the pot and set aside. In the same pot, add in onions and cook till onions start to soften then add in grated carrots. Mix well, add in chicken stock and bring to a boil. Once stock comes to a boil add the chicken back in, bunch of coriander, corn and rice noodles,  reduce heat to a simmer, cover and cook for 25-30 mins.

Remove  coriander and chicken from soup, take the meat off the bones, shred to whatever size you like and add back in to soup. Mix well and taste the soup, add in salt and pepper to taste and add in sriracha sauce to taste.

Serve soup with fresh coriander and extra sriracha.  Enjoy!





Cumin Lentil Soup

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Fall is just around the corner, and you can already feel the air getting a bit cooler. I was craving something warm but not too heavy and this soup hit the spot perfectly.  It’s simple to make and a yummy recipe that the whole family enjoys. I love the taste of the cumin and the little hints of ginger. 

I like topping my bowl with a splash of fresh lime juice and fresh coriander.

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Ingredients

  • 3 tbsp Olive Oil

  • 1 medium Onion, chopped

  • 2 Carrots, chopped

  • 1 large Zucchini, chopped

  • 2 cloves Garlic, minced

  • 1 inch Ginger, grated

  • 2 tbsp Cumin

  • Salt

  • Pepper

  • 1 ½ cups Red Lentils, (soaked in water, discard water and rinse before adding to soup.Around 10 mins)

  • 6 cups Chicken/Veggie stock

  • Lime wedges

  • Cilantro

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Method:

Heat a large saucepan on medium high heat, add in olive oil, onions and carrots. Cook onions and carrots for 3-4 minutes until they begin to soften. Add in minced garlic and ginger, stir well. Add in chopped zucchini and cumin, mix till well combined, cook for 4-5 minutes. Once the veggies are softened, add in salt, pepper and stock. Allow soup to come to a boil, add in rinsed lentils and mix well. Let soup come back to a boil and then bring down to a simmer and cover for 20-25 minutes. Taste soup and adjust salt and pepper to taste.

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Serve soup with lemon wedges and fresh cilantro.

 

Enjoy!

Citrus Curry Lentil Soup

Citrus Curry Lentil Soup

It’s really hard to not fall in love with Morocco. From the intoxicating sights, sounds and smells of the bustling souks, the beautiful decor and amazing textiles (I literally wanted to cram every rug back in my suitcase to take home with me!) to the warm hospitality of the people, it really feels like you’ve been transported to a completely different world.  As we travelled the country exploring the ancient cities, epic mountain ranges and sweeping deserts, one constant was the delicious, rich and hearty foods and I especially fell in love with their lentil soups.

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