Chicken Noodle Soup

There is nothing better on a cool winters day than a bowl of delicious soup to warm you up.  By making your own soup you control the ingredients as well as the sodium content.  I make my own stock in large batches and then freeze but if you buy stock try buying organic free range stock as it only uses natural ingredients and has a lower sodium level than the salt reduced commercial version.  I have no hesitation using bought stock as long as it is organic and the only ingredients are vegetables, beef, chicken or fish and water.  Less is best when it comes to stock the flavour comes from the length of time it is cooked so there is no need for it to have preservatives or additives.

Chicken Noodle Soup 

• 2 large free range Chicken Breasts
  
• 6 cups organic free range Chicken Stock
• 2 cups of Water
• 1 tablespoon Oil
• 1 tablespoon Crushed Garlic
• 1 teaspoon grated Ginger
• 1 Carrot
• 300 g Green Beans
• 2 tablespoons Soy Sauce or Tamari Sauce
• 1 packet organic wholemeal Soba Noodles
• 1 Shallot

In a large saucepan or soup pot gently saute garlic and ginger in oil until fragrant.  Add 2 cups of the chicken stock and bring to the boil.  Place chicken breast into stock and poach over a gentle simmer until cooked through (15 – 20 minutes depending on thickness of breasts).  Remove chicken breast from pot and add remaining 4 cups of stock and water.  Bring to the boil.  Add carrots and soy sauce and allow to boil for 2-3 minutes. Reduce heat to a simmer and add noodles and beans.  Slice chicken breast into thin strips and add back to the pot and simmer until beans are cooked and noodles are ready.  Serve with thinly sliced shallots as garnish.   If you like a bit of kick to your soups add some fresh chilli when you saute the garlic and ginger.