• Prep Time: 10 mins
  • Cooking Time: 35 mins
  • Serves: 2

Heavy Chicken Noodle Soup

  • Recipe Submitted by on

 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


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.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?