Old-fashioned chicken noodle soup

If you have ever been dragged down by a severe bout of flu you will certainly be able to attest to the healing properties of home-made chicken soup.

Chicken soup is not called Jewish penicillin for nothing. Research conducted by scientists at the University of Nebraska Medical Centre (US) concluded that some components of chicken soup inhibit neutrophil migration, which may have an anti-flammatory effect that could temporarily eases symptoms of illness.

Serves 4-6
Nutritional content per serving:
1279kJ | 24g carbohydrate | 24g protein | 11g fat | 3g fibre

Ingredients:
1 medium-sized organic chicken, skin and all visible fat removed
4 carrots, sliced
2 onions, quartered plus 1 onion chopped
2 bay leaves
Salt
5ml olive oil
2 leeks, sliced
1 garlic clove, chopped
100g medium dried egg noodles
A handful of fresh asparagus tips or fine green beans
5ml fresh ginger, grated
A handful of flat-leaf parsley or coriander, chopped

Instructions:
1. Season the chicken lightly with a little salt. Place the whole chicken, 2 of the carrots, the quartered onions, 2 of the celery sticks and the bay leaves in a large saucepan or stockpot.
2. Add enough water to cover the chicken, season with some salt. Bring to the boil, skim all the fat from the top, reduce the heat and simmer gently for 1 hour.
3. Remove the chicken and set aside to cool slightly. Strain and reserve the broth, discarding the solids.
4. Heat the oil in a large saucepan over a medium heat. Add the leeks, garlic and other 2 carrots, the chopped onion and the last stick of celery, and cook until soft, stirring occasionally. Add about 11/2 litres of the reserved, strained broth, bring to the boil, then simmer for 15 minutes.
5. Strip the chicken meat from the bones and break into bite-sized pieces. Add the meat, noodles, asparagus, ginger, parsley or caoriander and simmer for 4-5 minutes, or until the noodles are tender. Season and serve with fresh lime wedges.