Chicken Noodle Broth

This broth is light, yet packed with nutrients. Packed with satiating protein and filling, unsaturated, healthy fats, a bowl of this can serve as a warming winter starter or a light meal. 

Serves: 4


  • 1.5L water
  • 4 chicken thighs (with bones and skin)
  • 1 tbsp olive oil
  • 3 cloves of garlic, minced
  • 1 tbsp sesame seeds
  • 2 tsp ground cumin
  • 2 tsp ground turmeric
  • ½ tsp black pepper
  • Good pinch salt to taste
  • Large handful kale, shredded
  • 3 heaped tbsp sweetcorn
  • 1 large carrot, thinly sliced
  • 1 pack of Konjac noodles
  • Juice from 1 lime
  • 10g (1 spring) spring onion, chopped


  1. Heat a saucepan over medium heat and add 1 tbsp of olive oil. Then add the minced garlic, sesame seeds, and all the spices. Add a splash of water and let it simmer until the content becomes aromatic.
  2. Then add 1.5L of water, bring it to a boil and add the chicken and the carrots. Reduce back to medium heat, cover and let it simmer for about 15 minutes.
  3. Lastly, add the kale, sweetcorn, lime juice and the konjac noodles. Mix well, let it simmer for another few minutes.
  4. Pull the chicken off the bones, place it back in the pot and serve with fresh spring onion. You may want to add more salt if you feel it’s needed.

If you enjoy this recipe, take a look at our gut-loving miso broth soup.