Chicken, Mushroom, and Noodle Soup
This sounds good and is very versatile, can use egg noodles, spaghetti, Chinese or Japanese noodles. I will be making this with some wonderful Japanese noodles I found in Tesco. I am basing the prep time on making the chicken broth, if you are pressed for time, use powdered broth and cooked chicken.
Ingredients
- 3 chicken breasts
- 1 cup fresh Shiitake mushrooms, stem removed, roughly chopped
- 8 cups chicken broth, fresh
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, peeled and minced
- 2 cloves garlic, smashed and minced
- 200 grams Japanese noodles
- 1 cup spring onion, sliced
For Trinity
- 1 carrot, cut into large chunks
- 1 onion, quartered
- 1 stalk celery, cut into large chunks
Instructions
- In a large pot, add the chicken breasts and Trinity. Add 8 cups of water (I use a quart jar to measure 4 cups at a time.) Bring to a boil the reduce to a simmer until the chicken is cooked through about 20-30 minutes.
- Remove the pot from the heat and let the pot cool to room temperature. Now you just made broth and juicy chicken.
- When the broth has cooled, remove the chicken and roughly dice, set the chicken aside. Strain the broth, discard Trinity. If you have less than 8 cups of broth, just add some water to make 8 cups.
- Rinse out the pot and dry it. Heat the oil in the pot and when hot add the garlic and ginger, saute for a minute or two until aromatic soft. Stir in the soy sauce.
- Add the broth, mushrooms, and chicken. Bring to a boil, then add the noodles and reduce to a simmer for 5 minutes or so or until the noodles are tender.
- Stir in the spring onion and simmer for another minute. Serve.
Notes
Figure about 50 Baht for 3 chicken breasts. For 6 servings, this is about 25 cents per serving.
Adapted from an internet recipe.
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