4 Chicken breastnoodle soup

(preferably from organic free-range, chicken)

3 litres of chicken stock

1 tsp pink Himalayan sea salt.

6 tbsp of fish sauce

For the soup:

280g dry rice noodles (find these in Asian super markets many are gluten free)

280g of broccoli

Fresh coriander, roughly chopped

2 spring onions  thinly sliced

Pinch of freshly ground pepper

4 wedges of lemon

1 Fresh red chillie chopped (remove the seeds)


In a large saucepan, poach the chicken breast in the stock, salt and fish sauce. Put the broccoli in a steamer over the saucepan for the last 6 minutes.

Whilst the chicken is poaching, Fill a chef’s glass bowl with boiling water and immerse the rice noodles in water. Cover the bowl and leave for a few minutes until the noodles are soft. Drain and rinse with warm water to get rid excess starch. Place the cooked rice noodles into soup bowls.

Remove the chicken from the stock after 10 minutes or until cooked through, make sure the juices run clear. Chop the chicken into bite size pieces. Place one breast per portion onto the noodles.

Divide the sliced spring onions and coriander between the four bowls

Share the stock between the four bowls and garnish with the chopped red chilli and ground black pepper.

Health Benefits

Great meal for those wanting to build muscle, lose weight or boost immunity.

Research has also found that a compound found in chicken soup – carnosine – could really helped the body’s immune system to fight the early stages of flu!