Asian Chicken Noodle Soup
Asian Chicken Noodle Soup
Starting with one simple method, create two delicious weeknight dinners from poached chicken to form the base of a soothing Asian noodle soup with minimal extra effort.
Servings
4
Prep time
Cook time
Recipe
Dairy-Free
Ingredients
- Reserved chicken stock from Poached Chicken Risotto recipe
- 1 inch ginger, peeled & sliced
- 2 chillis, 1 whole & 1 sliced
- 5 whole button mushrooms
- 5 mushrooms, sliced in half
- 1 cup enoki mushrooms
- 2 buk choy, washed & sliced in half
- 1⁄2 packet organic udon noodles
- Reserved cooked chicken breasts from poached chicken risotto recipe
Method
- Place the stock, ginger, whole chilli and 5 whole button mushrooms into a large, heavy-based pan. Bring to a simmer and cook for 15 mins.
- Cook the udon noodles as per packet instructions.
- Remove the ginger, chilli and mushrooms from the stock. Add the chicken breast, sliced mushrooms, chilli and buk choy into the broth. Simmer for 4–5 mins until everything is warmed through and the buk choy is just tender.
- Divide the cooked noodles between warm bowls. Remove the chicken from the broth, slice and place on top of the noodles along with the mushrooms, chilli slices and buk choy. Ladle over the broth and serve hot.
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