This soup is packed with anti-inflammatory ingredients and immune-boosting goodness – perfect for keeping your body in check through the winter! 🍄✨ Keep your eye on the Nourish&Be Instagram Page for the recipe video - if its not up now, it will be soon! 

Ingredients

• 1 onion
• 2 sticks celery
• 2 medium sized carrots
• 1 tbsp olive oil
• Salt and pepper
• 2 cloves garlic, minced
• 2.5 cm ginger, grated
• 2 tsp turmeric powder
• 1 litre chicken stock or bone broth
• 1x 400ml tin coconut milk
• 4 chicken thighs (with bone, optional)
• Rice noodles
• Optional toppings: lime juice, coriander.

 Method 

1. Cut up the onion, celery sticks and carrots into cubes. Heat the oil in a large pan over medium heat and add the chopped vegetables to the pan. Season with salt and pepper, and stir. Allow the veg to sweat until the onion is soft and translucent - around 8 minutes. 
2. Optional step: Meanwhile prep the chicken - take the thighs out and carefully cut out the bones and cartilage, but don’t throw them away! Add them in with the veg mix. This adds in extra nutrients and flavour from the bones. 
3. Add the minced garlic, grated ginger and turmeric into the veg and stir well. Let the spices cook for a minute or so - it will smell delicious!
4. Add the stock/bone broth, and coconut milk. Fill the coconut milk tin with hot water and add this to the pan. 
5. Add the boneless chicken thighs to the soup to poach. You want the soup to be no more than very gently bubbling to avoid having tough meat. Poach the chicken thighs in the soup for around 15 minutes. Take one out and slice into it to check - the meat will still be dark, but not so soft. I check by feeling the temperature, it should be hot hot to touch. Remove the chicken thighs from the soup. 
6. Add the rice noodles to the soup for as long as the packet instructions indicate - normally just a couple of minutes. 
7. Plate up - rice noodles, ladle on the soup, top with chicken and enjoy.