Fill your bowl with these soupy chicken and mushroom noodles. They’re low in calories but big on flavour, and using fresh and dried mushrooms gives this healthy dish an umami kick
Prep:10 mins
Serves 4
800g pack large bone-in chicken thighs3 tsp rapeseed oil4 thyme sprigs, leaves picked30g dried wild mushrooms, chopped2 tbsp vegetable bouillon powder4 nests wholewheat noodles (100g)125g shredded cavolo nero or kale1 bunch spring onions, trimmed and chopped (use the white and green parts)4 large garlic cloves, finely grated300g button mushrooms, sliced
STEP 1Put a full kettle of water on to boil. Remove the skin and trim any fat from the chicken thighs. Heat 1 tsp of the oil in a large pan and brown the chicken all over with the thyme leaves. Add the dried mushrooms and bouillon, then pour in 2 litres boiling water. Cover and leave to simmer for 30 mins.STEP 2Remove the chicken from the broth and shred the meat off the bone with two forks. Add the noodles, cavolo nero and spring onions to the broth and cook until the noodles are tender but still have bite, around 7 mins. Meanwhile, heat the remaining oil in a wok, add the garlic and fresh mushrooms and stir-fry over a high heat to brown them. Add to the soup and stir in.STEP 3Serve the noodles and broth in bowls. If you don’t serve all portions at once, cool and store the leftovers in the fridge. Will keep for two days. Reheat in a pan with a dash of water.
