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.
Prep Time 1 hour hr
Cook Time 20 minutes mins
Total Time 1 hour hr 20 minutes mins
Course Main Dish
Cuisine American
- 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
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.
Figure about 50 Baht for 3 chicken breasts. For 6 servings, this is about 25 cents per serving.
Adapted from an internet recipe.