Asian Chicken Noodle Soup

Amp up the flavour of your next chicken soup with this Asian twist, complete with mushrooms and pay choy.

The ingredient of Asian Chicken Noodle Soup

• 1 3kg lilydale free range whole chicken patted dry
• 6 green shallots trimmed cut into 5cm lengths plus extra thinly sliced to serve
• 50g piece fresh ginger thickly sliced
• 4 garlic cloves crushed
• 4 star anise
• 1 cinnamon stick
• 125ml 1 2 cup light soy sauce
• 125ml 1 2 cup chinese cooking wine
• 125g dried egg noodles
• 150g fresh shiitake mushrooms
• 150g oyster mushrooms cleaned halved if large
• 1 bunch pak choy trimmed leaves separated
• 1 long fresh red chilli thinly sliced

The Instruction of asian chicken noodle soup

• place the chicken in a large heavy based saucepan or stockpot add the shallot ginger garlic star anise cinnamon soy sauce wine and 3l 12 cups cold water bring to the boil over medium high heat reduce heat to low and simmer very gently skimming the surface occasionally for 2 hours until the chicken is very tender
• carefully transfer the chicken to a bowl and set aside until cool enough to handle shred the chicken discarding the skin and bones strain the soup into a large bowl discarding the solids
• return the soup to a clean saucepan and bring to a gentle simmer over medium heat add the noodles and mushrooms cook for 4 minutes or until tender return the chicken to the soup add the pak choy and cook for 3 minutes or until the pak choy wilts
• ladle the soup into bowls and top with the chilli and extra sliced shallot

Nutritions of Asian Chicken Noodle Soup

fatContent: 315 719 calories
saturatedFatContent: 8 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 25 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 34 grams protein
sodiumContent: n a

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