Now that Autumn is here it’s getting crisp and the nights are getting darker, there’s nothing better than a warming bowl of soup packed with flavour and goodness.
4x chicken legs
300ml chicken stock
150g Button mushrooms
4 Spring onions
Chunk of ginger
1 x red chilli
250g sliced water chestnuts
Teaspoon soy sauce
2 X teaspoons oyster sauce
Salt and pepper
2 x rice noodle nests
Add your chicken stock and chicken legs into a pot. Bring to the boil for 5 minutes and then gently simmer for 45 minutes until the chicken legs are cooked and the meat is falling off the bone.
Remove your chicken legs and add to one side.
To your stock add your chopped carrot, mushroom, spring onion, chilli and grate in your ginger. Stir well and simmer. Add your water chestnuts and soy sauce. Put the lid on your pot and leave for 10 minutes .
Meanwhile remove your chicken meat from the bone and shred into smaller pieces removing the skin and any bones.
Add your chicken to your broth and add oyster sauce and salt and pepper.
Finally, add your noodles, breaking them into the pot. Put the lid on and leave for a further 5 minutes until the noodles are soft.
Serve with a sprinkling of spring onions.