I reckon i would average making this soup once every week – winter through to summer! I’ve even been known to have it for breakfast 😉

Ingredients:

(approx)

• 1 tbs olive oil
• 1 clove garlic crushed
• 1 tsp ginger grated
• 1 onion
• 6 stalks celery
• 1 carrot
• 4 chicken thighs
• ½ zucchini
• 1-2 litre organic chicken stock
• parsley
• chilli
• 1 bag Konjac noodles **  or noodles of your choice

Method:

• Chop vegies, sauté with garlic, chilli and ginger lightly in saucepan.
• Add stock, herbs and chicken and bring to boil
• Simmer until chicken is tender
• Shred chicken and return to soup
• Rinse noodles and add before serving
• add favourite herbs to serve

Variations:

There is plenty of variations you can do for this soup:

• add more/different vegies – I like mixing it up with either/and tomoatoes, fennel, spinaach, kale, pumpkin, chickpeas
• substitute 1 cup stock for coconut milk, curry paste, I choi or spinach, coriander, boiled egg and more chilli for a laksa style
• add Japanese soy, sweet potato and soft poach an egg in stock then spring onions for Japanese style,
• add dash cream or replace stock for some milk for a change of flavour
• blend vegies (before you return chicken), nice with touch of cream of milk
• add… whatever your favourite flavours are.

Keep handy in fridge or freezer for those times you can’t be bothered cooking or you just want to feel comforted!

 ** you can find Konjak Noodles in the health isle of Coles and Woollies – great low cab, low calorie noodles, taste and look a bit like rice noodles