Jade shares a recipe for chicken noodle soup

Recently we were joined on the blog by the wonderful Jade from with Jade. Jade provides a postpartum meal service (the perfect gift to a friend)!

We asked Jade what one of her go to meals is to cook for a friend that is newly postpartum (or perhaps just a friend that is in need of a comforting but nourishing meal).

“I can never go past a comforting chicken noodle soup, but I love swapping the noodles for pearl couscous. It adds a lovely texture, is so much easier to eat (no twirling noodles while juggling a baby), and I'm all about anything that makes life a little simpler during those postpartum days.”

Recipe

Homemade Chicken Noodle Soup

Homemade Chicken Bone Broth (optional, but worth it!)

You definitely don't need to make your own broth for this recipe, but if you have the time, it's a great way to add extra flavour and nutrition. I love using up whatever odds and ends I have in the fridge - nothing goes to waste!

Add to a slow cooker (everything roughly chopped, skins on is fine):

• 1–2 chicken carcasses

• 4–5 chicken feet (I know - they're not the prettiest ingredient! But they're naturally rich in collagen, which breaks down into gelatine as the broth cooks, creating a rich, silky broth that's also packed with amino acids).

• 1 tbsp apple cider vinegar (helps draw more collagen and gelatine into the broth for an even richer texture)

• Whatever vegetables and herbs you have on hand - carrots, celery, onions, garlic, lemon, rosemary, parsley (stalks included), bay leaves, and whole peppercorns all work beautifully

• Cover with water and cook on low for 24 hours

Strain the broth, discard the solids, and you're left with a rich, nourishing bone broth that's perfect for soups or freezing for later.

Also, a little tip - if you're starting your baby's solids journey, don't throw out the cooked veggies! The carrots (and any other vegetables) become incredibly soft and are packed with flavour, making them perfect for little ones.

For the soup:

• 1 tbsp olive oil

• 6 garlic cloves, minced

• 1 onion, diced

• 2 large carrots, thinly sliced

• 2 celery stalks, roughly chopped

• 1 tbsp fresh ginger, grated

• 1 tbsp fresh turmeric, grated (or 1 tsp ground turmeric)

• 6 cups chicken bone broth

• 500g boneless, skinless chicken breasts or thighs

• 1 tsp fresh rosemary, finely chopped

• 1 tsp fresh thyme leaves

• ½ tsp sea salt

• Freshly ground black pepper, to taste

• 1 cup pearl couscous

• ⅔ cup frozen peas

Method:

Heat the oil in a large Dutch oven or soup pot over medium-high heat. Sauté the garlic, onion, carrots, and celery until softened, then stir in the ginger and turmeric and cook for 30 seconds. Add the chicken broth, chicken breasts, rosemary, thyme, salt, and pepper, then bring to a boil. Stir in the couscous, ensuring the chicken is submerged, then reduce the heat and simmer uncovered for 20–25 minutes, or until the chicken is cooked through. Remove the chicken, shred it with two forks, and return it to the pot along with the frozen peas. Add extra broth if desired, adjust the seasoning to taste, and serve warm.

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