Fix Everything Chicken Noodle Soup

This is the BEST chicken soup recipe and I won't hear otherwise. Hungover? This soup. Poorly? This soup. Monday blues? This soup. Hungry? THIS SOUP. Make it, you won't regret it. I believe the healing powers are in the high protein and high hydration properties of this. A good quality bone broth helps with both of these by boosting the protein content and then giving you plenty of salty fluid to slurp up to help rehydrate you. It’s also a vessel to help you eat lots of veggies which can also contribute to your hydration and will provide lots of your micronutrients.

Serves: 2

Ingredients

• 2 skin-on chicken thighs

• 2 nests of medium egg noodles

• 1.5 litre quality chicken broth (the frozen M&S one is great)

• A big portion of your favourite veggies (I used pak choi and mangetout)

• 2 heaped tsp white miso paste

• A big thumb-sized piece of ginger, finely chopped or microplaned

• 2 garlic cloves, finely chopped or microplaned

• 1.5 red chillies (adjust to taste) 1 finely chopped, the other half thinly sliced for serving

• Zest of ½ a lemon

• Juice of 1 whole lemon

• A handful of coriander leaves

• Salt

Method

1. Preheat the oven to 200°C.

2. Salt the skin side of the chicken thighs.

3. Place a large saucepan on high heat. Once hot, add the chicken thighs skin-side down.

4. Once the skin is browned and crispy, remove the thighs from the pan, place in a baking tray, and pop in the oven. Cook for 20 minutes, or until cooked through to the bone.

5. Pour away excess oil from the pan.

6. Add the chicken broth, garlic, chilli, and ginger to the pan and return to a medium-high heat.

7. Stir in the miso paste to combine.

8. Once hot, add the noodle nests and stir until they begin to soften.

9. Add the veggies and let them cook through for a few minutes.

10. Finish with the lemon zest, lemon juice, and most of the coriander leaves.

11. To serve, divide the noodle soup between bowls and top with the chicken thighs, sliced chilli, and remaining coriander leaves.

Nutrition per serving (serves 2): ~610 kcal | ~34g protein | ~42g carbs | ~18g fat | ~3g fibre