Categories: Contributing Chefs

Chicken, Shiitake Mushroom, and Glass Noodle Soup Recipe

This recipe boasts a quick and easy chicken broth base, which you will frequently find in all Asian cuisines. The broth itself is not only packed with flavor but is also very adaptable and can be used as a great base for other recipes, soups, or sauces and can easily be mixed with your favorite ingredients. Feel free to personalize the recipe to make it your own.

You need roughly two pounds of chicken for the broth. You can use a whole chicken and then add the cooked meat in this recipe or use it in other recipes. Dark leg and thigh meat is fattier and has more flavor, but you can also use white breast meat if you are counting the calories.

Chicken noodle soup has been shown to be beneficial in giving an emotional and psychological lift to your spirits and is often considered to be comfort food. The warmth and the homemade taste can actually make you feel better, not only physically, but also emotionally and mentally.

Tips

Adding vegetables into the finished soup can, of course, make the soup more nutritious. For example, adding carrots, which is a good source of beta-carotene and Vitamin A, is great to keep the eyes healthy. Onions are important as well, as they are rich in antioxidants and may help eliminate toxins from the body.

To make the soup even richer, add pre blanched pak or bok choi, leaf spinach, regular or Chinese broccoli.

AuthorSpencer WestcottCategorySoups

Chicken broth base

1 whole free-range chicken

2 carrots

2 sticks of celery

2 bay leaves

5 peppercorns

1 onion

ginger, a thumb-size piece, crushed

1 star anise

Soup garnish

80 g glass noodles, soaked

2 garlic cloves, thinly sliced

1 tbsp coriander, roughly chopped—stalks used for the broth.

½ tsp ground white pepper

300 g chicken meat, pulled

3 tbsp fish sauce

2 tbsp oyster sauce

½ cup spring onions, sliced

125 g shiitake mushrooms, sliced

2 limes, juiced

chili oil to serve

Chicken broth base

Place the whole chicken into a large pan and cover with cold water. Add 2 whole carrots, 2 sticks of celery, 1 onion cut in ½, 2 bay leaf, coriander stalks, star anise, ginger, and 5 peppercorns and bring to the boil.

Simmer for 1 ½ hours, or until the chicken is cooked. Keeping the chicken fully covered and the broth topped up with hot water if needed.

Pass the broth and cool down as quickly as possible.

Once cooled enough to handle, pick the meat from the chicken, cool, and set aside.

Soak the noodles in tepid water for 10 minutes or until softened.

Instructions

Bring 8 cups of pre-made chicken broth to the boil in a saucepan.

Next, add the garlic and shiitake mushrooms and simmer for 1 minute.

Season the soup with the lime juice, fish sauce, oyster sauce, and ground pepper and check the seasoning is to your taste.

Finally add the cooked chicken, the pre-soaked noodles and stir through the coriander and spring onions and bring back to the boil.

Serve piping hot with chili oil.

Ingredients

Chicken broth base

1 whole free-range chicken

2 carrots

2 sticks of celery

2 bay leaves

5 peppercorns

1 onion

ginger, a thumb-size piece, crushed

1 star anise

Soup garnish

80 g glass noodles, soaked

2 garlic cloves, thinly sliced

1 tbsp coriander, roughly chopped—stalks used for the broth.

½ tsp ground white pepper

300 g chicken meat, pulled

3 tbsp fish sauce

2 tbsp oyster sauce

½ cup spring onions, sliced

125 g shiitake mushrooms, sliced

2 limes, juiced

chili oil to serve

Directions

Chicken broth base

Simmer for 1 ½ hours, or until the chicken is cooked. Keeping the chicken fully covered and the broth topped up with hot water if needed.

Pass the broth and cool down as quickly as possible.

Once cooled enough to handle, pick the meat from the chicken, cool, and set aside.

Soak the noodles in tepid water for 10 minutes or until softened.

Instructions

Bring 8 cups of pre-made chicken broth to the boil in a saucepan.

Next, add the garlic and shiitake mushrooms and simmer for 1 minute.

Season the soup with the lime juice, fish sauce, oyster sauce, and ground pepper and check the seasoning is to your taste.

Finally add the cooked chicken, the pre-soaked noodles and stir through the coriander and spring onions and bring back to the boil.

Serve piping hot with chili oil.

Notes

Chicken, Shiitake Mushroom, and Glass Noodle Soup

Ingredients Directions

Spencer Westcott

A multi-ethnic trained chef, Spencer began his classical training at Thanet College (now East Kent College) before heading to London and working his way up the ladder gaining the knowledge and experience needed. Starting as a commis saucier at The Ritz Club at the Ritz Hotel, the journey took him to a number of the high-end restaurants, casinos and private members clubs within London to include the British version of Iconic USA steakhouse group ‘The Palm’ as executive chef. After 24 years behind the stove, he is consulting privately while preparing exquisite recipes for Dish Miami.