Chicken Noodle Soup

Serves: 2

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

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Ingredients

Chicken

• 1 Chicken Breast

• 1/4 Teaspoon Sea Salt

• Pinch White Pepper

• Pinch Black Pepper

• 1/2 Teaspoon Garlic Powder

• 1/4 Teaspoon Onion Powder

• 1/4 Teaspoon Paprika

• 1/4 Teaspoon Smoked Paprika

• Pinch Cayenne Pepper

• Pinch Dried Thyme

Soup

• 1/2 Tablespoon Coconut Oil

• 1 Small Onion Diced

• 1 Red Bell Pepper Diced 

• 1 Small Carrot Matchsticked

• 1 Clove Garlic Minced

• 1/2 Tablespoon Mild Curry Powder

• 1/4 Teaspoon Cayenne Pepper

• 1/2 Teaspoon Turmeric

• 400g Tin Coconut Milk

• 1.5 Cups Chicken Stock

• 4 Tablespoons Fresh Coriander Minced

• 1 Pack Ramen Noodles

• Lime Cut into Wedges

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Directions

1. Pre heat oven to 180C.

2. Pat chicken breast dry with paper towels. Mix rest of chicken ingredients in a bowl and coat chicken breast with spice mix.

3. Place chicken breast in a small roasting tray and place in pre heated oven for 25 minutes.

4. After about 20 minutes, place a large pan over medium heat, heat coconut oil. Add onion, bell pepper, and carrots and cook until tender, 6 to 8 minutes.

5. Meanwhile, ensure chicken is cooked through, remove from oven and shred. Set aside.

6. Add garlic to the pan and stir until fragrant, 1 minute.

7. Add curry powder and cayenne pepper and turmeric. Cook for about 1 minute, stirring continuously.

8. Ensure coconut milk is well shaken and add to the pan along with chicken broth and bring to a simmer.

9. Add shredded chicken, 3 tablespoons of coriander, ramen noodles and continue to simmer until noodles are cooked.

10. Serve, garnished with remaining coriander and freshly squeezed lime wedges.