This chicken noodle soup isn’t just comfort food, it’s functional nutrition in a bowl. The base starts with a high-quality bone broth rich in collagen, minerals, and amino acids that support gut lining, joint health, and immunity. We add garlic and ginger, two natural anti-inflammatories that help boost circulation and digestion, plus shiitake mushrooms for their immune-supporting beta-glucans and umami flavour. A drizzle of sesame oil gives it richness and anti-inflammatory fats. Then in goes your leftover chicken breast for protein, baby spinach for iron and folate, spring onions for prebiotic fibre, and a hit of chilli sauce if you like a kick.
It’s fast, nourishing, and deeply satisfying — a smart, simple way to love your gut, support your hormones, and warm up from the inside out.
IMMUNE BOOSTING 15 MINUTE CHICKEN NOODLE SOUP
Serves 2
3 tsp sesame oil
2 cloves garlic, finely chopped
1-2 tsp grated ginger (as per your preference)
60g shiitake mushrooms, finely diced
1L good quality chicken bone broth
2 tsp tamari or soy sauce
1 ½ cups shredded, cooked chicken breast
200g dried udon noodles (or per your preference)
40g baby spinach, finely sliced
2 Asian shallots / green onions, finely sliced
Optional: sriracha sauce
Heat a small saucepan on medium heat and add sesame oil, garlic, ginger and mushrooms and cook for 4-5 minutes or until softened. If needed to prevent the ingredients sticking you can add a little stock throughout to soften them. Pour in the stock and add tamari or soy sauce and simmer for 5-10 minutes. Whilst the broth is simmering. Cook the noodles according to packet instructions, drain and rinse with cold water. Add shredded chicken to the broth for 2-3 minutes to warm through. Divide the baby spinach into bowls, followed by the noodles. Pour all the ingredients from the broth over the top of the noodles and spinach. Sprinkle with shallots and add chilli sauce as desired. Mix all ingredients around the bowl to pick up the delicious spinach from the base and enjoy.
