Golden Chicken Noodle Soup

The Method

This Golden Chicken Noodle Soup is the very definition of comfort food. It is essentially a hug in a bowl, transforming the humble leftovers from your roast chicken into a vibrant, restorative meal. The broth turns a beautiful golden hue thanks to the turmeric, while the fresh ginger provides a gentle warmth that permeates every spoonful.

Why Your Gut Needs It:
This soup is a masterclass in anti-inflammatory support. Turmeric contains curcumin, a compound well-studied for its ability to soothe the body, while ginger aids gastric motility to keep digestion moving smoothly. By using the dark green parts of the leek, we get the prebiotic benefits without the high-FODMAP sugars that can cause bloating. It is gentle, hydrating, and deeply nourishing.

1. Prep the Base: Roughly chop the carrots and celery sticks. For the leeks, slice them finely, ensuring you only use the dark green parts to keep this gut-friendly.
2. Build the Pot: In a large soup pot, add your leftover shredded chicken (along with any of the jellied juices and frozen veggie scraps you saved from the roast). Toss in the fresh chopped vegetables, chicken stock powder, turmeric, grated ginger, lemon juice, and black pepper.
3. Simmer: Pour in enough water to completely submerge all the ingredients (approximately 6–8 cups, depending on your pot size). Bring to a boil, then reduce the heat to low and simmer with the lid on for 30–45 minutes. This allows the flavours to meld and the vegetables to soften. Taste and add salt if needed.
4. Prepare the Noodles: Place a portion of dry vermicelli rice noodles directly into your serving bowl.
5. Serve: Ladle the boiling hot soup and broth directly over the noodles, ensuring they are completely submerged.
6. Wait & Eat: Let the bowl sit for 5 minutes. The heat of the broth will cook the noodles perfectly without them turning mushy. Stir well and enjoy.

Steph's Tip: If you don't have roast chicken leftovers, don't worry! You can poach two fresh chicken breasts in the liquid while the veggies simmer. Remove them after 20 minutes, shred them with forks, and return them to the pot.