Asian Chicken and Mushroom Noodle Soup
- 800g whole chicken thighs, skin removed
- 3 tsp veg oil
- 4 thyme sprigs, leaves picked
- 30g chopped dried mushrooms
- 2 tbsp veg stock powder
- 100g wholewheat noodles
- 125g shredded kale
- 1 bunch of spring onions, chopped
- 4 grated garlic cloves
- 300g sliced mushrooms
- 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