Feel Good

Immune-boosting chicken noodle soup

Kale, turmeric, ginger and garlic are all rich in vitamins and anti-inflammatory properties to help if you're feeling under the weather.

Written by Beth Williams
Published 23.09.2023

Serves: 4



1 tbsp olive oil

4 x skinless chicken thigh cutlets, excess fat trimmed

sea salt flakes

1 onion, finely chopped

1 tbsp finely grated ginger

2 garlic cloves, finely chopped

2 tsp finely grated fresh turmeric

1 long red chilli, finely chopped

1 tsp ground cumin

1 tsp ground coriander

1 tsp garam masala

750ml (3 cups) salt-reduced or homemade chicken stock

150g (5 oz) dried egg noodles

1 large bunch broccolini, trimmed, cut into 3cm (just over 1”) lengths, stems halved

100g (3.5 oz) trimmed kale, coarsely chopped

ground white pepper, to taste

2 cups trimmed bean sprouts, to serve

chopped cashew nuts, to serve



Heat the oil in a large saucepan or casserole dish over high heat. Season both sides of the chicken thighs with sea salt, then add to the hot oil. Cook the chicken pieces for 2-3 minutes on each side until they’ve started to turn golden. Carefully remove chicken from the pan and transfer to a plate.

Reduce heat to medium, then add the onion and cook, stirring, for 5 minutes or until softened. Add ginger, garlic, ginger, turmeric, chilli and spices and cook, stirring, for 2-3 minutes or until fragrant.

Add a cup of chicken stock and deglaze the pan, scraping up all those delicious golden bits of flavour. Return the chicken to the pan, followed by the rest of the chicken stock. Top up with a further 2 cups (500ml) of water and bring to the boil. Reduce heat to low and simmer, covered, for 15 minutes. Carefully remove chicken and transfer to a clean board. Slice and shred the chicken.

Meanwhile, cook the noodles in a large saucepan of boiling water following packet instructions. Drain and toss the noodles with sesame oil. Divide among serving bowls.

Remove the chicken from the soup and finely slice. Return the shredded chicken to the broth, as well as the broccolini and kale. Simmer with the lid off for a further 5 minutes, or until broccolini is tender and kale has wilted. Season to taste with sea salt and pepper. To serve, ladle the hot soup over the noodles and top with bean sprouts and a sprinkle of chopped cashew nuts.


Recipe credit: Marion’s Kitchen

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