Chicken and ginger noodle soup

Chicken and ginger noodle soup
July 1, 2017 Sophie Wishart

This recipe is ideal addition to your healthy pregnancy diet, packed with nutrients and will keep you going all afternoon as well as being delicious and simple!

This is a real ‘meal in a bowl’ – with lots of ginger (our favourite addition to help combat pregnancy nausea) and noodles for a robust and filling lunch. Easy to prepare, with lots of lovely veggies and a good addition to your pregnancy menu plan!

Ingredients

1 onion
1 yellow (or green) pepper
1 carrot
1 large (or 2 small) courgettes
Handful of finely shredded cabbage leaves or spring greens
200-250gms of cooked chicken
1 nest of rice noodles
1 litre of good quality chicken stock
Root ginger – about 3cms, grated
1-2 cloves of garlic, crushed
A tablespoon of oil – preferably sesame oil

Method

  1. Finely chop the onion. Cut the carrots, peppers and courgettes into chunks.
  2. Saute the onions over a medium heat until they start to soften and add the peppers, carrots and garlic. Continue to cook for a few minutes, stirring so the garlic doesn’t burn. Add the chopped courgettes.
  3. Allow the veggies to sizzle together for a minute or two (without browning) before adding the grated ginger and stirring well.
  4. Pour in the stock and bring to the boil.
  5. Turn down the heat and simmer until the veggies are cooked.
  6. Add the cooked chicken and finely shredded cabbage leaves and continue to simmer until the chicken is thoroughly heated through and the cabbage has softened.
  7. Drop in the nest of noodles and continue to simmer for a few minutes to allow the noodles to cook and absorb the flavours.

FittaMamma Tip:
Add a finely chopped chilli if you prefer a more fiery flavour – but leave it out if you’re suffering from pregnancy heartburn and prefer a more mild dish! This is a great way to use up the leftovers of your roast chicken dinner – make the stock with the chicken carcase for extra taste.

Thanks!

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