Chicken Noodle Soup

4
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"From our Saturday newspaper The Weekend West. Times are estimated. Suggested you poach a chicken plus vegetables and aromatics and use the stock and the cooked chicken to make the soup, if doing this you will need to allow the extra time to do so."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (244 g)
  • Calories 395.2
  • Total Fat - 8.1 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 228.3 mg
  • Sodium - 747.3 mg
  • Total Carbohydrate - 55.2 g
  • Dietary Fiber - 3.8 g
  • Sugars - 3.7 g
  • Protein - 25.6 g
  • Calcium - 57.2 mg
  • Iron - 5.3 mg
  • Vitamin C - 10.1 mg
  • Thiamin - 0.8 mg

Step 1

Soak the mushrooms for 30 minutes and the discard the stems and finely slice the caps.

Step 2

Heat oil in a large heavy based saucepan and add the mushrooms, garlic and ginger and saute for a minute and then add the rice wine, soy sauce and the stock and bring to the boil and then drop in the noodles, chicken, snow peas and sprouts and stir gently to mix through.

Step 3

Check for seasoning and add extra soy if necessary.

Step 4

To serve, divide the noodles between the bowls and then ladle in the soup and finish with the spring onions, coriander and chilli if liked.

Tips & Variations


No special items needed.

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