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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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Serves 2


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.

Serve immediately.

TIP: Vegetarians, substitute the chicken broth for vegetable stock, leave out the chicken and add some extra Asian mushrooms.