Chicken noodle soup

Chicken noodle soup
Chicken noodle soup Photo: Marina Oliphant

A tried and tested cold remedy with a garlic and lemon kick.



1 roast chicken, meat pulled from bones

1 onion, sliced

1 leek, sliced

1 carrot, peeled and sliced

1 celery stick, sliced


1 tbsp chopped garlic

2 tsp salt

1 tbsp cracked black pepper

2 cups well washed coriander leaves, including stems and roots

2 tbsp lemon juice

450g packet fresh udon noodles (or your choice)

1 cup fresh bean sprouts

2 spring onions, sliced

1 red chilli, sliced



For stock, place the chicken skin, bones and carcass in a large microwave-safe bowl (setting aside the meat). Add vegetables and enough water to cover the bones. Cover with cling wrap and cook on high (100 per cent) for 30 minutes.

For soup, place garlic, salt, pepper, coriander and lemon juice in a small food processor and whiz to make a rough paste. When stock is ready, strain through a fine sieve into a medium saucepan. Discard the bones. Add the chicken meat and noodles and cook gently to heat through. Remove from heat, ladle into deep soup bowls and add a spoonful of paste (or more, to taste) to each bowl. Garnish with bean sprouts, spring onion and chilli.

My home remedy for the common cold is based on a Charmaine Solomon recipe. It has loads of garlic and lemon juice and the easiest chicken stock you'll ever make. Add whatever you like; I like udon noodles with lots of chicken and sliced chilli for extra kick.