Lunch: Thai Chicken Noodle Soup

Recipe by Woman's Day Kitchen Fresh ginger adds a fragrant zing to this heady twist on chicken noodle soup, which uses light coconut milk, fresh lime juice and cilantro alongside the usual chicken, vegetables and noodles.

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Thai Chicken Noodle Soup

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

4 oz. medium egg noodles
4 bone-in chicken breast halves
6 carrots
4 celery stalks
2 medium onions
1 piece fresh ginger
10 c. low-sodium chicken broth or water
Kosher salt and pepper
2 can light coconut milk
1/2 c. fresh lime juice
1 c. fresh cilantro

Instructions

Cook the noodles according to package directions.
Meanwhile, place the chicken, carrots, celery, onions and ginger in a large pot. Add enough broth to cover (adding water if the broth isn't enough); bring to a boil. Reduce heat, add 1 1/2 tsp salt and 1/2 tsp pepper, and simmer until the chicken is cooked through, 20 to 25 minutes.
Transfer the chicken to a bowl and, when cool enough to handle, shred the meat, discarding the skin and bones.
Add the coconut milk to the pot and bring to a boil. Stir the chicken, noodles and lime juice into the soup. Sprinkle with the cilantro before serving.

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