Soup chicken & mushroom noodles

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 daysReheat in a pan with a dash of water.