Chicken Noodle Soup with Brown Mushrooms
. 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
Egg noodles – 200 gms
Large red ed chillies – 2
Soy sauce – 1 tbsp
Worcestershire sauce – ½ tbsp
White wine vinegar – 1 tbsp
Salt – to taste
Pepper – to taste
Spring onion – chopped
Vegetable oil – 1 tbsp
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.
This soup has a watery or broth consistency and not a thick, glutinous one.