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Immune-supporting miso chicken noodle soup
Serves 4
Easy
Prep:
Cook:
Boost your immune system with this chicken noodle soup made with miso and packed with veg. Serve topped with sliced spring onions and red chilli, if you like
Skip to ingredients
- 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.
