Mushroom and Chicken Noodle Soup

Name: Mushroom and Chicken Noodle Soup
Ingredients: 400 g Button Mushrooms, halved. (Use a combination of White Button Mushrooms and Swiss Browns); 2 Chicken Breast fillets; 2 tbsp Olive oil; 2 Garlic Cloves, crushed and chopped; 1 Red Chilli, deseeded and chopped (extra for serving); 1 Green Chilli, deseeded and chopped (optional for added heat); 1 tbsp Fresh ginger, peeled and grated; 4 cups Chicken stock (1L); 375 g Packet of flat rice noodles; 2 Limes, juiced; 2 tbsp Fish sauce; 3 tbsp Brown sugar; 100 g Baby spinach leaves; 1 Bunch of coriander, picked and washed; Lemon wedge & chopped chilli to serve

australianmushroomgrowers.com.au

This Mushroom and Chicken Noodle Soup recipe is both healthy and delicious, perfect to dish to warm you up on a cold winters day.

View full recipe on australianmushroomgrowers.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at australianmushroomgrowers.com.au.

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Citrus press
Nonstick skillet
Saucepan
Stove
Chef's knife
Cutting board
Measuring spoon
Mixing bowl
Colander
Kettle
Wooden spoon
Fork
Ladle
Serving bowl

Ingredients

400 g Button Mushrooms, halved. (Use a combination of White Button Mushrooms and Swiss Browns)
2 Chicken Breast fillets
2 tbsp Olive oil
2 Garlic Cloves, crushed and chopped
1 Red Chilli, deseeded and chopped (extra for serving)
1 Green Chilli, deseeded and chopped (optional for added heat)
1 tbsp Fresh ginger, peeled and grated
4 cups Chicken stock (1L)
375 g Packet of flat rice noodles
2 Limes, juiced
2 tbsp Fish sauce
3 tbsp Brown sugar
100 g Baby spinach leaves
1 Bunch of coriander, picked and washed
Lemon wedge & chopped chilli to serve