Immune-supporting miso chicken noodle soup
- Total time
- 1 h 5
- servings
- 4 servings
- Dish type
- Main dish
Prep
10 min
Cook
55 min
Total time
1 h 5
Ingredients
Ingredients
- 2 c. à soupe olive oil
- 1 large red onion thinly sliced
- 320 g celery sliced into 2cm pieces
- 320 g shiitake mushrooms roughly sliced
- 4 garlic cloves crushed and left for 10 mins
- 2,5 cm piece of ginger minced
- 500 g chicken legs skin and fat removed
- 320 g carrots roughly chopped
- 2 -3 tbsp miso paste
- 100 g wholewheat noodles
- 250 g broccoli roughly chopped
- 4 spring onions sliced, to serve (optional)
- red chilli sliced, to serve (optional)
Method
- 1
Heat the oil in a large, heavy pan over medium heat. Add the onion and celery, and cook for 5 mins until beginning to soften. Add the mushrooms and cook for 3 mins until softened. Stir in the garlic, ginger and chicken, and cook for a few minutes until the chicken is browned.
- 2
Add the carrots, miso, some salt and pepper, and 1.5 litres water to the pan. Bring to a boil, then reduce the heat, cover and simmer for 20-30 mins, until the chicken is fully cooked.
- 3
Remove the chicken from the soup, discard the bones and shred the meat. Add the broccoli and noodles, and cook for 4-5 mins until the noodles are soft. Serve right away, topped with sliced spring onions and red chilli, if you like.
Nutrition
- calories
- 426 calories
- fatContent
- 15 grams fat
- fiberContent
- 12 grams fiber
- sugarContent
- 14 grams sugar
- sodiumContent
- 1.21 milligram of sodium
- proteinContent
- 32 grams protein
- carbohydrateContent
- 35 grams carbohydrates
- saturatedFatContent
- 3 grams saturated fat
Indicative values from the source, for the original recipe.
Source : bbcgoodfood
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