Soup chicken & mushroom noodles

Ingredients

• 800g pack large bone-in chicken thighs
• 3 tsp oil
• 4 thyme sprigs , leaves picked
• 30g dried wild mushrooms , chopped
• 30g green Pease
• 2 tbsp vegetable bouillon powder
• 4 nests whole-wheat noodles (100g)
• 125g shredded spinach or kale
• 1 bunch spring onions , trimmed and chopped (use the white and green parts)
• 4 large garlic cloves , finely grated
• 300g button mushrooms , sliced

Method

• Put a full kettle of water on to boil.
• Remove the skin and trim any fat from the chicken thighs.
• Heat 1 tsp of the oil in a large pan and brown the chicken all over with the thyme leaves.
• Add the dried mushrooms, green Pease and bouillon, then pour in 2 litres boiling water. Cover and leave to simmer for 30 mins.
• Remove the chicken from the broth and shred the meat off the bone with two forks.
• Add the noodles, spinach and spring onions to the broth and cook until the noodles are tender but still have bite, around 7 mins.
• Meanwhile, heat the remaining oil in a wok, add the garlic and fresh mushrooms and stir-fry over a high heat to brown them.
• Add to the soup and stir in.
• Serve the noodles and broth in bowls.
• If you don’t serve all portions at once, cool and store the leftovers in the fridge. Can keep for two days. Reheat in a pan with a dash of water.