Chicken and mushroom noodle soup
- Serves 4
- Prep time: 10 mins | Cooking time: 30 mins
A deliciously fragrant, hearty chicken noodle soup that's super easy to whip up any night of the week to feed the whānau.
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.