Chicken noodle broth
Recipe type: Brunch
Serves: 2
  • 1tsp finely chopped ginger
  • ¼ tsp chinese 5 spice powder
  • ½ tsp ground coriander
  • 1 garlic clove finely chopped
  • pinch of chilli flakes
  • 1 small diced carrot
  • ½ fennel bulb chopped
  • 2 handfuls leftover chopped roast chicken (alternatively you can use chicken breast finely chopped)
  • 2 pints Homemade chicken stock
  • 200g rice noodles
  • 1tsp fish sauce
  • 1dsp coconut sugar
  • 1tsp coconut oil or clarified butter
  • Garnish
  • Coriander
  • Mint
  • Spring Onion
  1. Gently heat coconut oil (or clarified butter) in a saucepan.
  2. Add the carrot, fennel, ginger, garlic, 5 spice powder, coriander & chilli.
  3. Give it s good stir and allow the spices to release their flavour, cook for a couple of minutes until edges start to turn golden, be careful not to burn.
  4. Add the chicken stock, fish sauce and coconut sugar, bring to the boil and simmer gently.
  5. Next add the Chicken* and noodles cook for a couple of minutes and taste and check seasoning, add sea salt of splash more of fish sauce if required.
  6. Place in bowl and garnish with fresh coriander, mint and spring onion.
  7. *if you are using uncooked chicken breast make sure it is chopped into small pieces and cook for extra 5 minutes in broth.
Recipe by The Nutrition Kitchen at