Nourishing Chicken Noodle Soup

Gluten free │ Dairy free │ Nut free

Chicken noodle soup

Nourishing Chicken Noodle Soup

Serves: 6 | Total Time: 30 minutes


  • 4 cups vegetable stock* (ie. Massel)
  • 5 cups chicken and vegetable broth
  • 1 onion, diced finely
  • 2 carrots, peeled into ribbons and/or sliced
  • 1 large stalk celery, diced
  • 150g button mushrooms (approx. 12 small), sliced
  • 1 cup chinese cabbage, finely sliced
  • 1 garlic clove, grated
  • 2 Tablespoons fresh ginger root, finely grated
  • 2 large sprigs (or 4 small) lemon thyme (or you can just use thyme), tied together with string
  • 300g free-range chicken breast, diced into small pieces
  •  2 free-range eggs, whisked
  • 150g dried thick rice noodles (ie. pad thai noodles)
  • 4 Tablespoons fresh flat-leaf parsley, stems removed and roughly torn
  • Cracked pepper, to taste

I recommend using organic vegetables where possible.

* If you have a Thermomix, use 4 Tablespoons of vegetable stock paste with 4 cups of water.


  1. Add chicken broth and vegetable stock to a large saucepan over medium heat.
  2. Meanwhile, dice onions, celery, mushrooms and cabbage; peel carrots, removing skin, then peel one carrot into ribbons and slice the other; grate garlic and ginger root; and tie 2 large sprigs of lemon thyme with string. Add all to saucepan. Reduce heat to low and simmer for about 15 minutes. Stir 1-2 times.
  3. Dice chicken into small, bite-sized pieces. Add to saucepan and simmer on low for a further 15 minutes. Stir 1-2 times.
  4. With 5 minutes remaining, whisk eggs in a small bowl. Add to saucepan, along with rice noodles and parsley. Stir through.
  5. Check chicken pieces to ensure cooked. Remove lemon thyme sprigs once finished cooking.
  6. Add cracked pepper and garnish with extra parsley.
  7. Enjoy this nourishing soup, packed with antioxidants and gut-healing properties.