Chicken and mushroom noodle soup
A deliciously fragrant, hearty chicken noodle soup that's super easy to whip up any night of the week to feed the whānau.
Ingredients
Method
Ingredients
- 280g dried egg noodles*
- 1 tablespoon oil
- 1 onion, sliced thinly
- 80g (4cm) piece ginger, thinly sliced or 2 teaspoons crushed ginger
- 4 celery sticks*, cut into small chunks
- 500g skinless chicken breast, sliced or cubed
- 1 litre (4 cups) reduced salt chicken stock
- 2 cups water
- 250g white button mushrooms*
- 1 broccoli, stalk and florets chopped
- 2 carrots, cut into matchsticks
- 100g (½ pack) bean sprouts*
- Pepper
* These ingredients are shared with other recipes from the weekly meal planner.
Method
- Cook noodles according to the packet instructions, portion into bowls and set aside any extra noodles.
- Heat oil in a large saucepan or pot on the stove over medium-high heat. Add onions and sauté until softened, add ginger and fry until fragrant. Add celery and stir fry until slightly softened.
- Add chicken, stock, water, and mushrooms. Turn heat to high, cover with a lid and bring to a boil.
- Once chicken is cooked, add remaining vegetables. Test taste adding pepper, or other seasoning of choice if needed. Ladle hot soup over the noodles and serve.
Cooking tips:
- Some broccoli stalks can have a woody outer layer, peel off this tough outer layer as you prepare the broccoli.
- The bean sprouts can also be served over the top of the noodles just before serving for extra crunch.
- Cook the soup while the noodles are cooking to save time.
Adapt it
- For protein substitutions use tofu, tempeh, firm fish fillets, prawns or thinly sliced beef or lamb. Adjust cooking times accordingly.
- This can also be made with rice noodles.
- For extra flavour try using dried shitake mushrooms
Kid friendly alternatives
- Swap the veges out to suit the taste of your family. Celery can be swapped for extra carrot.
- If you kids don’t like ginger, use garlic instead
- It is really important to use salt reduced stock with kids or the sodium in this dish will be too high for littler kids.
Leftover tips
- If kept separate any remaining soup and noodles can be kept in a sealed container and frozen and reheated another day. Or eat for lunch the next day.
- Leftover noodles can also be added into the Friday night noodles recipe.