Healing Chicken (Noodle) Soup

The broth in this soup is the base for healing the gut and autoimmune conditions in my autoimmune protocol and one my kids actually eat (even if they pick out the bok choy).

The noodles are only added to get my kids to eat it and are not part of the autoimmune protocol; but totally fine and delicious if you’re not looking to manage an autoimmune disease.

Meat Stock/Broth

Ingredients:

1-1.5kg bony chicken parts (wings, necks, breastbone, feet); pastured/free range is best.

2 tablespoons apple cider vinegar

1 onion, chopped

2 carrots chopped (skin on)

3 celery stalks with leaves chopped (choose organic – it’s in the Dirty Dozen)

4 garlic cloves chopped

1-2 bay leaves

Method:

1. Place chicken in a stockpot and cover with cold filtered water (3-5 litres).
2. Add remaining ingredients and set on low/medium heat and slowly bring to the boil.
3. Skim off and discard any scum that rises to the surface as the contents heat.
4. Allow to simmer for 4-24 hours; the longer it is left the richer the broth becomes, but if you have issues with histamine a shorter simmer will suit you better.
5. Strain the liquid off and store in the fridge for 3-4 days or freeze in glass.

Chicken (Noodle) Soup:

Ingredients:

1-3 cups of cooked, shredded chicken (left over from a roast or poached and shredded thigh or breast) – you can also buy a hot chook and shred it, get one without flavours on the skin as it over powers the soup)

Extra Virgin Olive Oil

1 large onion diced

1-2 carrots, peeled and diced

1-2 zucchini, grated

1/2 large or 1 small cauliflower, dry blended in a blender to a “rice” texture.

1-2 bok choy (or any Asian greens), roughly chopped

100-150g Vermicelli rice noodles (this is optional and not part of the gut healing/immune protocol recipe)

1-2 garlic cloves, crushed

Fresh parsley (I prefer Italian), chopped

Salt and pepper or to taste

Method:

1. Heat 2-3L of chicken stock/broth on the stove (never microwave)
2. In a separate pan, add a glug of Extra Virgin Olive Oil and brown onion and carrot.
3. Add carrot and onion to the hot chicken stock.
4. Add zucchini, cauliflower, bok choy and vermicelli noodles and bring to the boil.
5. Add sea salt to taste.
6. Once the noodles are cooked, add chicken, garlic and parsley and serve immediately.
7. Be liberal with the salt and pepper, especially with the salt; (good quality salt is essential for good health)

Enjoy!