Coconut Chicken Noodle Soup

Do you have lots of veggies to use up or you want to make up a nutritious meal for the week? This soup is a little bit of an asian style chicken noodle soup with coconut milk, tamari and soba noodles! The perfect winter meal to keep you full and warm up your tummy…

You will need:
  • Vegetables of your choice – we used half a bunch of shallots, half a bunch of leek, 2 celery sticks, 2 carrots and 1 capsicum
  • 1 kg of chicken breast
  • 1.5L of liquid – 1L chicken stock, 500mL water
  • Mixed herbs
  • 1/2 a can of coconut milk
Prep ingredients – Thinly chop veggies and add to pot – Chop chicken and add to pot – Add liquid to pot

NOTE – the quantities I used made a lot of soup, enough to feed 6 people, if you want to make up a big batch for the week then use these quantities but if not just half or third the quantities!

This is the chicken stock I used:

Here’s how to make your delicious creamy chicken soup:
  1. Prepare and chop your veggies thinly and add them to a big saucepan/pot
  2. Chop chicken and add to pot
  3. Add 1.5L of lquid to pot – can be a mix of chicken stock and water
  4. Add mixed herbs and mix ingredinets
  5. Turn stove on to begin cooking soup
  6. Allow chicken soup to simmer on stove until chicken is cooked through – stir every now and then
  7. Once chicken is cooked through, add coconut milk
  8. Continue to let simmer on stove on low heat for another 10-15 mins
  9. Remove from stove and transfer to dishes for storage in the fridge OR
  10. Serve in a bowl with a handful of cooked soba noodles, salt/pepper and 2 tablespoons of tamari/soy sauce

NOTE – You could soba noodles and the Tamari/soy sauce to the pot as well – use a whole packet of noodles and maybe 1/3 cup Tamari/Soy. I just perferred to add them each time I ate the soup! Soba noodles only need to soak in some hot water for about 4 mins to cook through.

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