Chinese Chicken Noodle Soup
Ingredients
Serves: 2
- 110g (4 oz) Asian egg noodles
- 1 (500g) container organic chicken stock
- 6 shiitake mushrooms, sliced
- 2 spring onions, chopped
- 1 skinless, boneless chicken breast fillet, cut into bite-size pieces
- 2 eggs
Preparation
method
·
Prep: 5 mins | Cook: 20 mins
·
1.
·
Cook noodles according to packet
instructions. Drain and divide into two serving bowls.
·
2.
·
Meanwhile, bring chicken stock to a
boil in a medium saucepan with mushrooms and spring onions. Stir chicken into
boiling stock. When stock returns to a boil, crack eggs directly into stock.
·
3.
·
Continue to cook until chicken is no
longer pink and eggs are cooked, about 8 to 10 minutes. Pour the chicken soup
over the noodles in the bowls and serve immediately.
