Chicken and Black Mushroom Soup

Chicken and Black Mushroom Soup
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starter | Easy
Preparation time : 5 min
Cooking time : 2 hours
Number of persons : 4
  •  1 roast chicken carcass + 1 chicken leg
  • 8 Suzi Wan® Black Mushrooms
  • 1 piece fresh ginger (3 cm)
  • ½ tsp Suzi Wan® Fish Sauce
  • 1 packet of Suzi Wan® Egg Noodles
  • 3 onions
  • 3 cloves
  • 3 star anise pods
  • 2 spring onions or a generous half-bunch of chives
  • 8 sprigs fresh coriander
  • 2 lemons
Related Suzi Wan Products
  • Suzi Wan® Egg Noodles
  1. Pour 4 litres of water into a large stewing pot. Add the chicken leg and carcass, the unpeeled ginger cut lengthwise into two pieces, 1 onion, the cloves, star anise and black mushrooms. Cook over a medium heat for 2 hours.
  2. Using a skimmer, carefully remove the chicken carcass and leg.
  3. Cook the noodles in the stock. If the level has reduced too much, add a little water but be careful not to make the stock too light.
  4. Remove the remaining meat from the chicken carcass and leg and divide it among 4 large bowls. Peel and slice the remaining onions, chop the spring onions and coriander and add to the bowls. Using a skimmer or spaghetti tongs, add some noodles and mushrooms to each bowl, then add the stock.
  5. Serve immediately, accompanied by half-lemons. Lemon juice and fish sauce are used as condiments with this soup.
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