Healing chicken noodle soup

When the temperature starts to drop I know it’s time to make chicken noodle soup. It is as nourishing as it is delicious. Packed with anti-inflammatory ingredients including leek, garlic and ginger, it is hearty, full of goodness and great for any night of the week.

Written by Maddy Trueman
  • Serves: 4-6

  • Prep Time: 10 mins

  • Cooking Time: 35 mins

  • Dairy free / Gluten free



    1. Add olive oil, leek, garlic and ginger to a large saucepan or stockpot. Sauté for 5 minutes or until soft. 

    2. Add carrot and celery to the pot and continue to sauté for a further 5 minutes. 

    3. Pour in the chicken broth, cover with a lid and bring to a boil. Once boiling, remove lid and add chicken breasts and zucchini. Reduce to a simmer for 20–25 minutes or until chicken is cooked through. Use tongs to carefully remove the chicken breasts from the pot and roughly shred with a fork. Return to the pot.

    4. Add rice noodles and simmer for 5 minutes. Remove from heat then stir through lemon juice, lemon zest and parsley. Add salt and pepper to your taste. Divide soup between bowls and serve warm. Enjoy!

Storage: Store in an airtight container in the fridge for up to four days or in the freezer for up to three months.

Father hugs his daughter

Like what you're reading?

The Power Issue of Live Better magazine is here. Whether it's a digital detox or spending time by the ocean, delve into the small but powerful things we can do to recharge.

Written by Maddy Trueman

Maddy Trueman is a wholefood cook, recipe developer, food stylist, photographer, caterer, content creator, wife, dog mum, nature lover and self-care enthusiast. Visit


Related articles