This is one of the recipes that I have been dying to share with you all. This is my Easy Chicken & Mushroom Miso Soup and I never need an excuse to make this. It is the ultimate warming happy bowl of soup, perfect for a lighter dinner, or filling lunch.
2 chicken breasts, chopped thinly
100g Mixed Exotic Mushrooms
1 Stick of Celery, finely chopped
1 red Onion, chopped
4 Fat garlic cloves
600ml Strong Chicken Stock
1 Tbsp Bouillon (vegetable stock powder)
1 Tbsp Oregano
4 mini Courgettes, sliced thinly
3 Baby Carrots, roughly chopped
6 Stalks of Sprouting Broccoli, chopped
6 French Green Beans, chopped
1 handful of fresh Parsley
Pinch of Chilli Flakes
1 Tbsp Miso
Salt and Pepper
1) Finely chop your onion, celery and garlic into small pieces. Turn on your hob to medium, and place a medium saucepan into the ring. Add 2 tbsp Olive Oil and add the onion and celery. Cook until soft (around 3-5) minutes. Then add the garlic. Cook until fragrant.
2) Add the chopped chicken and mushrooms into the saucepan and cook for a further 6 minutes.
3) Pour in the Chicken stock, miso, chilli flakes and Bouillon stock. Allow to simmer for around 20 minutes on a low heat, stirring occasionally.
4) Chop the remaining vegetables and add into the soup, cook for 5-10 minutes and serve immediately!