Chicken Noodle Soup with Shiitake and Fennel


Chicken Noodle Soup with Shiitake and Fennel
Servings: 6


1 ½ litres good home-made chicken stock
2 chicken breasts, skin removed
2 tablespoons olive or vegetable oil
1 large shallot, peeled and finely sliced
1 small piece fresh ginger, cut into strips
1 karrif lime leaf
6-8 fresh shiitake mushrooms, sliced
2 small fennel bulbs, sliced
100g dried rice noodles
salt and freshly ground black pepper
several sprigs coriander

Recipe by: Lauraine Jacobs
Publication: The Confident Cook (Jan 2006)
Recipe ID: 100301


Nothing could be comforting than a delicate, well-flavoured chicken soup. It’s the most pure of all comfort foods. In this recipe I have a great combination of noodles, chicken and broth that’s based on the classic chicken soup, and added shallot, ginger and lime leaf for lots of flavour. A browned stock would be excellent in this soup if you want a shiny golden colour.



Take a third of the stock and place in a shallow pan. Simmer the chicken breasts in the stock, covered, for 15 to 20 minutes until the chicken is cooked through. Remove from heat and cool in the stock.

Heat the oil in a large heavy saucepan and add the sliced shallot, the ginger strips, the lime leaf and the shiitake mushrooms. Cook for two to three minutes, stirring often. Add the sliced fennel and continue to cook for another two minutes. Add the rest of the chicken stock and bring to a low simmer; leave to simmer for about 10minutes.

Meanwhile, remove the chicken from the extra stock, add this stock to the pan and shred the chicken. Place the chicken and rice noodles in the soup and sprinkle with salt and pepper. Simmer for about five minutes until the noodles are soft.

Adjust the seasoning, add the sprigs of coriander and serve.




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