Chicken Noodle Soup

Immune boosting Chicken Noodle Soup

A simple but lovely creamy coconut soup full of antioxidant packed veggies. We love this soup here at the Tribe and we think you will too!


  • 1 onion finely chopped

  • 1 thumb size piece of ginger chopped

  • 1 flat teaspoon of turmeric powder

  • 2 cloves of garlic crushed

  • 1 tablespoon of oil

  • 1 can of coconut milk

  • 1 tablespoon of white miso

  • 4 chicken thighs, meat cut off the bone and skin removed.

  • 1 pack of baby sweetcorn

  • handful of mixed mushrooms

  • 1 tin of chickpeas

  • Handful of kale shredded


  1. Fry onion, garlic and ginger in oil, add turmeric powder, add chicken, fry, add miso. Add the sweetcorn and the mushrooms. Cook for another 10 mins, add 200ml of water. Add salt to season. Add coconut milk.

  2. Cook for another 10 minutes.

  3. Then drain the chickpeas and add and cook for another 10 minutes.

Meanwhile cook noodles as per instructions. Add to a bowl with the shredded kale and pour the soup on top and enjoy.