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Shiitake Chicken Noodle Soup

by Sophie Grigson from The Soup Book

For a restorative and hearty bowl of soup packed with complex flavour, this chicken and mushroom noodle broth tastes good whilst doing you good.

From the book

DK Publishing, Sophie Grigson


Here, a nourishing chicken stock combines with the sweetness of sweetcorn and satisfying vermicelli to create a soothing meal in a bowl.

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45g dried shiitake mushrooms
600ml chicken stock
2 skinless boneless chicken breasts
175g dried rice vermicelli
100g sweetcorn kernels

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1. Place the dried shiitake mushrooms in a heatproof bowl, pour over 300ml boiling water, and leave to stand for 30 minutes. Reserving the mushrooms, strain the soaking water into a large saucepan and add the stock. Bring the pan to the boil.

2. Slice the mushrooms and cut or shred the chicken breasts into bite-sized pieces or thin strips. Break the rice vermicelli into short lengths and stir into the pan. Bring to a simmer and cook for 2 minutes.

3. Add the mushrooms, chicken, and sweetcorn kernels to the pan, bring back to the boil, and simmer for a further 2 minutes, or until the chicken is cooked and vermicelli are tender. Spoon into bowls and serve at once.

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From the book: The Soup Book

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