Asian style chicken noodle soup

Author: Vikki Moursellas

Photographer: Steve Brown

A wholesome one-pot meal that delivers warmth, flavour and plenty of goodness in every bowl.

Serves: 4

Time to make: 40 mins

Ingredients

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400g skinless chicken thigh fillets
150g shiitake mushrooms, thinly sliced
1 onion, sliced
3 cloves garlic, crushed
3cm piece fresh ginger, peeled and finely chopped
2 cups reduced-salt chicken stock
200g dry soba noodles
2 bunches bok choy, sliced
2 carrots, julienned or grated
200g snow peas, trimmed
1 handful fresh Thai basil leaves, to garnish

Instructions

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1 In a large pot heat oil over medium-high heat. Cook chicken fillets for 2 minutes on each side. Remove and set aside.

2 In the same pot, cook mushrooms for 5 minutes until golden brown. Add onion and cook a further 5 minutes.

3 Return chicken to the pot along with garlic and ginger. Add stock and 4 cups water and bring to the boil. Reduce heat to low and simmer for 20 minutes. Add noodles, bok choy, carrots and snow peas in the last 5 minutes of cooking.

4 Remove chicken from broth and shred with a fork.

5 To serve, divide vegetables and shredded chicken among 4 bowls. Pour over hot broth and garnish with basil.

Nutrition Info (per serve)

Calories 415 cal

Kilojoules 1735 kJ

Protein 32 g

Total fat 10 g

Saturated fat 2.6 g

Carbohydrates 42 g

Sugar 4.5 g

Dietary fibre 10 g

Sodium 944 mg

Calcium 226 mg

Iron 4.6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.