Side Pannel
Heavy Chicken Noodle Soup
Heavy Chicken Noodle Soup
- Recipe Submitted by maryjosh on 12/28/2016
Ingredients List
- 1 tbsp vegetable oil
- Four Chicken Drumsticks
- 150g/5.3 oz brown mushrooms- such as chestnut or portabella, chopped
- 3 spring onions/scallions, chopped
- 1 litre/4.25 cups chicken Stock (fresh stock is best, but water + 3 stock cubes - or 3 tsp bouillon for gluten free is fine)
- 125g/4.5oz flat rice noodles
- 2 large handfuls kale, chopped
- pinch of salt and pepper
- ½ tsp sesame oil
Directions
Heat the oil in a large frying pan/skillet and add the chicken legs. Cook for 5-6 minutes, turning regularly until lightly brown all over.
Add the mushrooms and cook for a couple of minutes until lightly browned then add the spring onions/scallions.
Pour in the stock and bring to the boil. Turn the heat down and simmer for 25 minutes.
Take out the chicken legs and pull off the flesh using a knife and fork.
Add the noodles to the stock and cook for 2 minutes, then add the kale and chicken and cook for a further minute. Season with salt and pepper and add the sesame oil. Divide between two bowls and serve.
Add the mushrooms and cook for a couple of minutes until lightly browned then add the spring onions/scallions.
Pour in the stock and bring to the boil. Turn the heat down and simmer for 25 minutes.
Take out the chicken legs and pull off the flesh using a knife and fork.
Add the noodles to the stock and cook for 2 minutes, then add the kale and chicken and cook for a further minute. Season with salt and pepper and add the sesame oil. Divide between two bowls and serve.
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