Chicken and mushroom noodle broth

For a quick and simple meal, try Lesley Waters's tasty recipe for a chilli-flavoured chicken noodle soup
By Lesley Waters
Chicken and mushroom noodle broth
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes plus soaking
  • Effort: easy



  • 900 ml water
  • 15 g dried porcini, soaked
  • 2 large boneless chicken thighs, skinned and cut into thin strips
  • 1 red chillies, thinly sliced
  • 110 g sugar snap peas, split lengthways
  • 100 g rice noodles, flat and wide
  • 1 tbsp fresh coriander
  • 1 dashes of sesame oil


1. In a large saucepan bring the water to a simmer. Add the soaked porcini mushrooms with any soaking liquid. 2. Add the chicken and the chilli to the simmering broth. Cook gently for 2-3 minutes or until the chicken is just cooked. 3. Add the sugar snap peas and noodles and cook for a few more minutes until the noodles are tender. 4. Season to taste with salt and freshly ground pepper. Garnish with coriander sprigs and add a little dash of sesame oil, then serve at once.

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