Immune-supporting miso chicken noodle soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 2 tbsp olive oil
- 1 large red onionthinly sliced
- 320g celerysliced into 2cm pieces
- 320g shiitake mushroomsroughly sliced
- 4 garlic clovescrushed and left for 10 mins
- 2.5 cm piece of gingerminced
- 500g chicken legsskin and fat removed
- 320g carrotsroughly chopped
- 2-3 tbsp miso paste
- 100g wholewheat noodles
- 250g broccoliroughly chopped
- 4 spring onionssliced, to serve (optional)
- red chillisliced, to serve (optional)
Nutrition: Per serving
- kcal426
- fat15g
- saturates3g
- carbs35g
- sugars14g
- fibre12ghigh
- protein32g
- salt1.21g
Method
step 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.
step 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.
step 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.
