Name: Asian chicken noodle soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Chicken
Ingredients: 3 chicken breasts on the bone, halved; 1 onion chopped; 2 garlic cloves crushed; 2 bay leaves; 1-2 red chillies seeded and chopped; 1 l water; 500 ml chicken stock or vegetable stock; 15 ml soy sauce or to taste; 45 ml miso paste or to taste; 6 thick slices fresh ginger; 250 g portabellini mushrooms halved or quartered; 100-150 g egg noodles; 150 g broccoli cut into florets; 2-3 large handfuls baby spinach or 2 large spinach leaves, shredded; 2 limes zested and juiced; salt and freshly ground black pepper; fresh coriander to serve; toasted sesame seeds to serve

Recipe Disclaimer

Tap for method

Ingredients (18)

3	chicken breasts — on the bone, halved
1	onion — chopped
2	garlic cloves — crushed
2	bay leaves
1-2	red chillies — seeded and chopped
1 l	water
500 ml	chicken stock — or vegetable stock
15 ml	soy sauce — or to taste
45 ml	miso paste — or to taste
6 thick slices	fresh ginger
250 g	portabellini mushrooms — halved or quartered
100-150 g	egg noodles
150 g	broccoli — cut into florets
2-3 large handfuls	baby spinach — or 2 large spinach leaves, shredded
2	limes — zested and juiced
	salt and freshly ground black pepper
	fresh coriander — to serve
	toasted sesame seeds — to serve

Tap for ingredients

Method:

Heat an AMC 30cm Paella Pan over a medium temperature until the Visiotherm® reaches the first red area. Fry chicken on all sides for a few minutes.

Add onion, garlic, bay leaves and chillies and sauté for a few minutes.

Add water, stock, soy sauce, miso, ginger and mushrooms. Bring to the boil, reduce the heat, and simmer for about 20 minutes or until the chicken is just cooked.

Spoon out chicken. Allow to cool slightly, remove the skin and bones, and shred the meat.

Add the egg noodles and broccoli to the soup and simmer until just cooked. Check the packaging to see how long the noodles need to cook. If they need more than 5–7 minutes, add the egg noodles sooner.

Stir in the spinach and the cooked chicken and allow to warm through.

Season with lime rind and juice, salt and pepper. Serve immediately with fresh coriander and toasted sesame seeds.

Tip

Toast sesame seeds in a preheated AMC 24cm Chef’s Pan without any oil. Toss until light golden brown and toasted – take care as they burn easily.