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Chicken and mushroom noodle soup
Published: August 29, 2018 at 4:01 PM
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Serves 2
Easy
Total time: 30 mins
0 reviews
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Check out this easy chicken noodle soup recipe with punchy chilli, meaty shiitake mushrooms and fiery ginger - a simple low calorie midweek meal
Low calorie
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Try this chicken and mushroom noodle soup, then check out our hot and sour soup, chicken noodle soup, chicken and rice soup, mulligatawny soup, chicken laksa and prawn laksa
Ingredients
Nutrition
-
125g dried egg noodles
-
for frying, 1 tbsp oil
-
4 spring onions
chopped
-
grated to make 1 tbsp ginger
-
1 clove garlic
crushed
-
½ tsp ground turmeric
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200g shiitake mushrooms
sliced
-
700ml chicken stock
-
100g spinach
chopped
-
200g mini chicken fillets
cut into strips
-
1 tbsp soy sauce
-
1 tsp sesame oil
-
½ red chilli
sliced
Nutrition: per serving
-
kcal504
low
-
fat10.7g
-
saturates1.9g
-
carbs50.4g
-
sugars5.7g
-
fibre8.5g
-
protein47.2g
-
salt2.9g
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Method
-
step 1
Cook the noodles following pack instructions, drain and rinse under cold water. Drain again.
-
step 2
Heat the oil and cook the spring onions for 2 minutes until soft. Add the ginger, garlic and turmeric, and cook for a minute. Stir in the mushrooms and cook for 4-5 minutes or until softened. Add the chicken stock and bring to a simmer. Cook for 3-4 minutes then add the spinach and cook until wilted. Add the chicken strips and simmer gently for a few minutes until cooked through.
-
step 3
Divide the noodles into 2 bowls. Pour over the hot stock, add the soy and sesame, then the remaining ingredients, finishing with the red chilli slices from the pan.
Check out more of our noodle soup recipes here...
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