Chicken Noodle Broth with Veggies
Substitute a classic stock with bone broth in this comforting one-bowl wonder.
This is the ideal way to use up left over roast chicken!
And you’ll be surprised how easy and quick it is to put together.
Note: Tamari is organic soy sauce
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500ml chicken bone broth
3 tbsp tamari
2 cakes rice noodles, or noodles of choice
1 Meadows chicken breast, sliced
2 bunches bok choy, slice the bigger leaves in half
1 pack enoki mushrooms, separated into 4 sections
2 spring onions, sliced
Handful coriander, roughly torn
1 red chilli, sliced
Coriander, as much as you like
1 tbsp Ansh chilli oil mix
Add the chicken broth to a medium saucepan and bring to a simmer. Add tamari.
Place the noodles in bowl and cover with boiling water to heat through then drain once softened.
Place the bok choy in the broth and simmer for 1 min. Add the mushrooms and simmer for 1 minute.
Divide between two large noodle bowls; add the noodles, chicken, spring onions, coriander and chilli.
TIP: Vegetarians, substitute the chicken broth for vegetable stock, leave out the chicken and add some extra Asian mushrooms.