Immune-supporting miso chicken noodle soup

Ingredients

For 4 servings

• •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. 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. 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. 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.