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Restorative Chicken Soup

Restorative Chicken Soup, with Scissor Noodles

  • Author: Jess Bunn
  • Total Time: 30 - 40 minutes
  • Yield: Serves 6


For the Soup

  • 2 onions (brown or red) or 3 large shallots
  • 3 carrots

  • 1 large leek

  • 5cm piece of ginger/1 tbsp grated

  • 5 cloves garlic

  • Bundle of thyme

  • 1 tsp chilli flakes

  • 1.5 litres of Good Quality Chicken Stock* See FAQ

  • 125-250g (1-2 cups) Cooked Shredded Chicken

  • 150g (1 cup) petit pois (frozen peas)

  • 1 lemon
  • oil, salt and pepper as needed

  • 2 tsp turmeric (optional) Fighting a cold? Add in the turmeric and a generous amount of black pepper

Scissor Noodles:

  • 150g plain or all-purpose flour

  • 75-90g water

  • 1/2 tsp salt

  • 15g fresh parsley (large handful), chopped


  1. Begin by making the scissor noodles. Chop the parsley and gather the ingredients.
  2. In a mixing bowl, combine flour, 75g of water, and 1/2 tsp of salt, and half of the chopped parsley (reserve the rest for finishing the soup). Mix until the ingredients come together to form a firm but pliable dough, similar to stiff playdough. Add more water if needed.
  3. Cover the dough and set it aside for later.
  4. Prepare the Soup. Heat a drizzle of oil in a large pot over medium heat. Add the chopped onions (or shallots) and cook until they become translucent.
  5. Add the carrots and cook, covered, for 4-5 minutes until they and the onions get a little color.
  6. Stir in the leeks, thyme, ginger, and garlic. Cook for an additional 1-2 minutes until they become soft and aromatic.
  7. Pour in the chicken stock and add the chili flakes. Cook until the vegetables become soft, which should take about 5-10 minutes.
  8. Cook the Scissor Noodles: Press the noodle dough into a flat disk and rub it with a bit of oil to prevent it sticking to the scissors.
  9. Using scissors, cut thin strips of the dough into the simmering chicken soup. Continue cutting until all the dough is used up.
  10. Allow the noodles to cook for 3-5 minutes or until they are cooked through.
  11. Finish the Soup. Stir in the cooked shredded chicken and frozen peas. Zest in the lemon, and squeeze in the lemon juice to taste.
  12. Sprinkle the remaining chopped parsley over the soup.
  13. Serve the chicken noodle soup immediately or allow to cool and store in the fridge or freezer
    Note: Feel free to add turmeric for an extra health boost. If you’re feeling under the weather, the turmeric, along with black pepper, can help provide some comforting relief.
  • Prep Time: 10 minutes
  • Cook Time: 20-30 minutes
  • Category: Soups
  • Cuisine: European

Keywords: chicken soup

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