Chicken Soup Is Good For The Winter Soul.

[By Claire Chadwick]

We’re well into the winter months now. Although winter is not my favourite season, I must admit that the idea of couch snuggles, bright coloured scarves, hot chocolates and the smell of burning fireplaces is pretty inviting. Yet with these cold damp months, also comes the onslaught of colds, flus and tummy bugs. Everywhere you go people are sniffling and coughing, Mums are wiping runny noses and administering medicine, making bunkering down even more appealing.

The sniffles hit our family of four with vengeance this year. I stocked up on plenty of tissues, antiseptic spray, lemons, honey, Vitamin C and echinacea to soothe the symptoms, and I also make a clear chicken noodle soup to soothe the soul.

There’s just something about chicken soup and winter. They just come hand in hand; the perfect team.

Here is a recipe for an easy and delicious wintery soup. Pack with it fresh garlic and chilli if you are suffering the dreaded sniffles:


  • Chicken drumsticks {I use 6 to feed my family of 4, but you can use more or less}
  • Chicken or vegetable stock powder
  • 2 carrots
  • 1 parsnip
  • 1 suede
  • 1 whole {peeled} onion
  • 5 garlic gloves
  • A pinch of peppercorns
  • 2 teaspoons of Rock salt
  • Fresh Parsley
  • Fresh chilli {chopped}
  • 1 packet of vermicelli rice noodles
  • Water


  1. Peel carrots, parsnip & suede. Chop into chunks. Peel skin from garlic cloves but leave whole. Peel onion but leave whole.
  2. Place chicken drumsticks in a large pot and fill with cold tap water, so chicken is covered...about 3/4 of the pot full.
  3. Put on stove top; on high.
  4. Add rock salt, peppercorns, whole onion, 1 heaped tablespoon of Stock powder & 3 garlic cloves.
  5. Throw in the chopped vegetables once the water has started to heat.
  6. Let it boil on high for 30mins-1hour. (I sometimes add some more water & stock powder if needed as it decreases).
  7. Turn it down, and let it simmer/cook for up to another hour. I'm casual on the you can eat it as soon as the chicken is boiled through.....or you can let it slow cook for as long as want.
  8. 20mins before serving, add the chopped parsley, and any other salt or pepper (if taste requires it).
  9. Boil kettle and in a large bowl, cover the noodles with boiling water. Let them sit to soften for 5-10mins.
  10. When you're ready to serve up... Using a pasta strainer and another large bowl/pot, pour the liquid from the soup, so the liquid & chunks are now separated.
  11. Put a large handful of cooked noodles in the bottom of each person's soup bowl.
  12. Using tongs, pick out all the good chunks of vegies & chicken (which will beautifully fall off of the bones & the skin can be left behind) and place into each person's bowl on top of the noodles.
  13. Pour the delicious liquid over the noodles & chunks; into each person's bowl.
  14. Serve with cut up fresh garlic & chopped chilli sprinkled on top.

Claire Chadwick is a mother of two, a wife, a children’s Author and a life lover. She was a Primary School Teacher for ten years before she embarked on Motherhood, and freelance writing. She is a lover of summer, coffee, the colour pink and hearing her children laugh. Claire blogs daily about parenting and life from her Brisbane home at and has recently launched a successful and fun children’s book called So Many Sounds. You can find out more about Claire and her book at: Claire believes in living a wholesome life full of rich memories and cherished moments. Her weaknesses: designer handbags, good champagne and a jar of Nutella.