I'm not a huge fan of soup. But I am a huge fan of soup with noodles... must have something to do with all packaged soup I used to eat as a kid. Nostalgia perhaps?
Regardless of what it is, I love soup with texture and flavour. I like a little zing in my soup. Ok, I like a lot of zing in my soup.
This soup hits all the markers for me: zing, texture and nourishment. Yup, nourishment is a factor.
All I have to say is when ginger, lemon and bone broth join forces, magic happens. Not just in flavour but in nourishment and healing. Especially around this time of year when colds and flus will be wanting to get into our homes and invade our bodies. No thanks!
And I don't know about you, but my kids will eat almost anything with noodles in it.
Here's another handy little tip for getting this soup into the mouths of little people: by grating veggies and very finely chopping them, they almost melt into the broth. Sometimes when kids see large chopped veggies in anything, they avoid eating them because, well they're simply noticeable. This way they eat them without really even knowing.
- 8-9 cup bone broth (recipe here)
- 3 cups leftover chicken (or chopped cooked chicken)
- 1 small zucchini, grated
- 1 large carrot, grated
- 1 leek, finely chopped
- 2 tsp freshly grated ginger
- 1/2 package of brown rice vermicelli
- 1 lemon, juiced
- 2 tsp sea salt
- In a large pot, heated over medium heat, add all ingredients except noodles, lemon and sea salt.
- Once soup starts bubbling, reduce to simmer and cover. Cook for 20 minutes.
- Add noodles and simmer for another 10 minutes until noodles are cooked.
- Finally add lemon juice and sea salt. Serve and enjoy.
The longer this soup simmers the more flavourful it is. Especially the next day. It's almost out of this world!