Asian Chicken and Mushroom Noodle Soup

Heat 1 tsp of oil in a large pan, and brown the chicken all over with the thyme. Add the stock powder and dried mushrooms, and pour in 2 litres of boiling water. Leave to simmer, covered, for 30 mins. Remove the chicken from the broth and shred the meat off the bones. Add the kale, noodles, and spring onions to the broth, and cook until the noodles are tender.
Heat the remaining oil in a wok, and stir-fry the fresh mushrooms and garlic to brown. Add to the soup, and stir to combine. Serve immediately.

45 mins

4 serving

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