This soup has been a staple meal for us for some time; based on a recipe by Jane Sarchet, it’s incredibly quick to make, uses fresh vegetables and tastes delicious. We often buy a whole chicken at the weekend, roast it, take the meat off the bone, shred it and freeze it – exactly for meals like this. It’s a perfect choice for when you’re tired or tight on time but want something filling and nutritious.
- ½ brown onion, thinly sliced
- 2 cloves of garlic, sliced
- 1 medium red chilli, washed, de-seeded and thinly sliced (optional)
- ½ bag kale
- 1 tablespoon extra virgin coconut oil
- Salt and pepper
- 1 nest of rice noodles
Prepare the rice noodles according to the instructions on the packet, drain and place into your soup bowl.
Pour 500ml of boiling water into a large saucepan over a medium heat. Add the coconut oil,onion, garlic and chilli (if using). Simmer gently. Add about ¼ teaspoon salt and a fair amount of fresh ground black pepper to taste. Add some cooked shredded chicken – or fresh, thinly sliced chicken breast, if you prefer. Allow it to cook then add the kale and stir it into the stock for about 1 minute until just cooked.
Ladle the soup over the noodles and serve and an extra sprinkling of fresh ground black pepper.
Enjoy! And do let me know if you like it!
How does this help reduce inflammation?
This dish contains anti-inflammatory kale and coconut oil as well as antioxidant garlic, onion and chilli.
The rice noodles are a great alternative to wheat noodles for anyone with a gluten sensitivity and the chicken is a really good source of protein that shouldn’t increase inflammation in the way that some red meats might.
Want to understand more about the benefits of kale and garlic?
Check out these articles by Dr Josh Axe: