Slow cooker immune boosting chicken noodle soup
15 ingredients
Ingredients
1 can coconut milk
3 cups chicken stock (ideally organic)
1 tbsp vegetable stock powder
10 thinly sliced shitake mushrooms
1 tin sweetcorn
4 tablespoons finely chopped lemongrass
1/4 cup fish sauce
2 tablespoons minced fresh ginger
6 large cloves of garlic
1 teaspoon chili sauce (optional)
1 thinly sliced medium sized carrot
1 cup of kale or spinach
1 tbsp miso paste
2 large chicken breasts (cooked or raw)
2 nests of vermicelli rice noodles
4 sliced spring onions
Juice from 2 fresh limes
Directions
Put first 14 ingredients in a slow cooker.
Cook on low over night for 12 to 14 hours.
Add noodles if preferred and leave them in slow cooker for 30 minutes.
Finally, add spring onions and lime juice and serve.
Budget friendly options
use 3 chicken thighs instead of breast (these are less expensive).
leave out the lemongrass, fish sauce and miso paste.
You can make this soup without a slow cooker too - it works equally well cooked in a big pot on the stove.
