Chock full of garlic, ginger and turmeric as well as veggies and fresh chicken- just the Health Tonic you need to add to your weekly meal plan!

As we move into the flu season, and try to remain on top of new COVID strains, this is exactly the type of strengthening food we all need to be enjoying. My kids will eat anything with noodles in it, so I’ve added some of these just to make sure the smaller people in our homes are going to get into this health action as well.

Double the recipe and you’ll have plenty to send to school with your kids in a thermos, or pack to take as a work lunch. It used to be an apple a day that kept the doctor away, but watch out apples, there's a new dish in town and it’s taking your crown!

Ingredients

2 Tbsp olive oil

6 cloves garlic, minced

1 onion diced

2 large carrots, peeled and diced

2 stalks celery, roughly chopped

1 Tbsp fresh ginger, minced 1 Tbsp fresh turmeric, minced (can substitute for powdered turmeric)

1.5 L chicken stock (use chicken bone broth if possible)

6 skinless chicken thighs, trimmed of excess fat or sinew

½ tsp salt

½ tsp fresh cracked black pepper

1 cup frozen peas and corn

400g thin dried wheat noodles

2 bunches coriander, cut the root off 5cm from the bottom and set aside, then roughly chop the stalks and leaves

4 Tbsp light soy (or to taste)

1 Tbsp sesame oil (or to taste)

4 spring onion, trimmed then sliced finely into rounds

Method

• Place a large pot over medium high heat and add in oil.
• Once oil is hot, add garlic, onion, carrots and celery; saute for a few minutes until onion becomes translucent.
• Next add in grated ginger and grated turmeric and saute for 30 seconds more to let the spices cook a bit, then add in chicken stock or broth, chicken thigh, the roots of your coriander salt and pepper.
• Bring soup to a boil, then reduce to a slow simmer. You’ll want the chicken to be covered by the broth so make sure you stir them down to the bottom.
• Simmer uncovered for 20-25 minutes or until chicken is fully cooked.

Meanwhile, bring a large pot of water to the boil and cook your noodles following packet directions.

• Drain the cooked noodles and cool under cold running water then set aside. If you toss them with a little oil it will stop them sticking.

Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks.

• Add shredded chicken back to the pot then stir in peas and corn.
• If you find that you don't have enough broth, feel free to add in another cup or broth or water.
• Stir in soy and sesame oil to season and adjust to taste.
• Place cooked noodles in the bottom of each bow, top with hot soup and garnish with spring onion and coriander.

Cooks Notes

1. Always use black pepper when cooking with turmeric as it activates the medicinal compounds.
2. Use a microplane to achieve a good mince of your garlic, ginger and turmeric.
3. You could change out the noodles for some cooked brown rice if you prefer.
4. Well chopped veggies such as broccolini, asparagus or even English spinach could be added to get in more veg if you are keen to do so.

Style

I’m loving this huge sage green pot by Anko for Kmart and not just because it matches my kitchen, but it’s also a generous size so you can double batch recipes or cook a big pot of pasta.

There’s nothing like being delivered a warm bowl of soup on the couch. The Heritage tray from Myer is perfect for eating on the move with fold down legs so you can enjoy a sneaky meal in bed on the couch or even outside.

• Heritage Tray, Myer
• Sage Anko Pot, Kmart
• Cotton Napkin in geen, Target Home
• Vue Soup Spoon, Myer