Immune-supporting miso chicken noodle soup

• olive oil↗2 tbsp tbsp
• red onion↗1 large large

  thinly sliced

• celery↗320g g

  sliced into 2cm pieces

• shiitake mushrooms↗320g g

  roughly sliced

• garlic cloves↗4

  crushed and left for 10 mins

• ginger↗2.5 cm piece of cm

  minced

• chicken legs↗500g g

  skin and fat removed

• carrots↗320g g

  roughly chopped

• miso paste↗2-3 tbsp 2-3 tbsp
• wholewheat noodles100g g
• broccoli↗250g g

  roughly chopped

• spring onions↗4

  sliced, to serve (optional)

• red chilli↗

  sliced, to serve (optional)

Step-by-step instructions

1. 1

   Heat the oil in a large, heavy pan over medium heat. Add the onion and celery, and cook for 5 mins until beginning to soften. Add the mushrooms and cook for 3 mins until softened. Stir in the garlic, ginger and chicken, and cook for a few minutes until the chicken is browned.

2. 2

   Add the carrots, miso, some salt and pepper, and 1.5 litres water to the pan. Bring to a boil, then reduce the heat, cover and simmer for 20-30 mins, until the chicken is fully cooked.

3. 3

   Remove the chicken from the soup, discard the bones and shred the meat. Add the broccoli and noodles, and cook for 4-5 mins until the noodles are soft. Serve right away, topped with sliced spring onions and red chilli, if you like.