I’ve been feeling rather glum since I returned home from New York, which is probably due to my monumental jet-lag I’m suffering from. I seem to be exhausted during the day and and fidgety and awake at night. The lack of sleep is making me feel very stressed and I seem to have a gnawing ball of anxiety I just can’t seem to shift. Whenever I’m feeling sick I always turn to my favourite comfort food, chicken soup. For me it is the miracle cure all reviver, and I always used to make this for dinner every Monday night to refuel my body after a weekend of non stop partying. I whipped this up yesterday for my dinner and I’m already feeling a 100 times better. The fresh noodles really help give the soup a lot of depth, and really help to fill you up, you can find them in any Korean supermarket in the refrigerator section and they are super quick and easy to make. The best part of this dish is that I’ve got plenty of leftovers in the freezer for next time I’m feeling under the weather.



2 litres of chicken stock (homemade is always best)

1 onion

5 cloves of garlic

1 inch of fresh ginger

1/2 a courgette

1/2 a carrot

2 green peppers

1 box of oyster mushrooms

2 chicken breasts

450g of noodles

2 bay leaves

1 teaspoon of thyme

1 small bunch of spring onions

Salt & Pepper to taste



1. Finely chop the onion, garlic, and ginger and fry off in a little olive oil for a few minutes until softened.

2. Chop the carrot, courgette, green peppers, and mushrooms into small pieces then add to the pan with the onions and cook for 5 minutes or until soft.  Remove all the vegetables from the pan and set aside for later.

3. Bring the chicken stock to a boil and add the chicken breasts and bay leaves. Leave to simmer for about 20 minutes then remove the chicken breasts from the stock and shred into pieces.

4. Add the shredded chicken and the vegetables back into the stock and give everything a good stir before adding the noodles, thyme, salt, and pepper, and then cook for another 10 minutes.

5. When the noodles have cooked, taste the soup and adjust the seasoning if need be. To finish the soup chop in the spring onions into the soup using a pair of scissors then serve. Voilà chicken soup for the Seoul!




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