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Chicken Noodle Soup with Brown Mushrooms

Course: Soup
Cuisine: Asian

Ingredients

  • . Chicken stock – 1 litre freshly prepared (canned stock or cubes can also be used)
  • Chicken breast fillet – 250 gms (leftover boneless chicken pieces can also be used)
  • Brown mushrooms – 200 gms sliced
  • Egg noodles – 200 gms
  • Large red ed chillies – 2 chopped finely
  • Soy sauce – 1 tbsp
  • Worcestershire sauce – ½ tbsp
  • White wine vinegar – 1 tbsp
  • Salt – to taste
  • Pepper – to taste
  • Spring onion – chopped for garnish
  • Vegetable oil – 1 tbsp

Instructions

  • Cook the egg noodles in salted boiling water, drain and keep aside.
  • Heat oil in a large pot and add the sliced chicken and mushroom. Saute over medium heat.
  • When the chicken pieces are 3/4th cooked, add the chicken stock.
  • Add the seasonings, taste and adjust; bring to boil. Then lower the flame and simmer for 15 minutes.
  • Add the noodles and simmer again for 2 minutes.
  • Remove from heat and garnish with chopped spring onion.

Notes

This soup has a watery or broth consistency and not a thick, glutinous one.