Chicken noodle soup with mushrooms is an liquid dish that is appealing for breakfast, delicious, nutritious, and easy to enjoy. Today, let’s showcase our skills by cooking this incredibly tempting noodle dish for the family!
1. Chicken noodle with mushrooms
Preparation
35 minutes
Cooking
45 minutes
Difficulty
Easy
Ingredients for Chicken noodle with mushrooms For 2 people
Dried noodles 200 gr Chicken 1 whole (1.2kg) Fat mushrooms 400 gr Fragrant mushrooms 400 gr White radish 1 piece Onion 1 piece Shallot 1 piece Garlic 1 clove Ginger 1 piece Vietnamese balm 2 stalks Cilantro a little Cinnamon 3 sticks Star anise 2 pieces Cardamom 1 piece Vinegar 1 tablespoon Cooking oil 2 tablespoons Fish sauce 1 tablespoon Sugar/salt a little
How to choose fresh and delicious fat mushrooms
- You should choose fat mushrooms that are white, have a smooth surface, and are not scratched or bruised.
- Choose mushrooms with caps tightly attached to the stems, feeling firm when held.
- At the same time, you should also prioritize mushrooms that are of moderate size, not too large and not too small.
How to Prepare Chicken Noodle Soup with Mushrooms
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Prepare the Chicken
To remove the smell of the chicken, blanch the chicken meat in boiling water, then carefully pluck out any remaining feathers. Next, soak the chicken in a mixture of saltwater and vinegar for about 5 minutes, then remove it and place it in a basket to drain.
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Prepare Other Ingredients
Wash the ginger thoroughly and then slice it thinly. Peel the onion, wash it clean. Clean the cinnamon, star anise, and cardamom, and let them drain.
Soak the shiitake mushrooms in warm water for about 15 minutes until they soften, then remove them, squeeze out excess water, and cut them in half.
For the straw mushrooms, cut off any bruised or dark parts, then to remove their odor, soak them in a saltwater mixture for about 5 minutes, then remove them to drain and cut them in half for easier eating.
Peel and wash the shallots and garlic, then slice them thinly.
Wash the purple herbs thoroughly, picking the leaves, while chopping the green onions and cilantro finely.
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Cook the broth
Place a pot on the stove, add about 2.5 liters of water and bring to a boil. When the water boils, add the chicken, 1 white radish, and all the ingredients that were just roasted.
After boiling the chicken for about 15 minutes, add 1 tablespoon of sugar, 1 tablespoon of salt, and continue to cook for about 30 minutes.
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Sautéing the mushrooms
While waiting for the broth to boil, place a pot on the stove, add about 2 tablespoons of cooking oil, then add sliced shallots and garlic, and pour in all the mushrooms. Stir gently to ensure the mushrooms cook evenly.
Add 1 tablespoon of salt and 1 tablespoon of fish sauce, sauté for about 5 minutes until the mushrooms start to shrink and cook. Next, pour all the mushrooms into the pot of broth that is simmering.
After 20 minutes, use chopsticks to test the chicken thigh; if the chopsticks penetrate easily, the chicken is cooked. Remove all the white radish, star anise, cinnamon, and cardamom, then season to suit your family’s taste before turning off the heat. Transfer the chicken to a plate.
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Blanching the noodles
Place a pot of water on the stove, bring to a boil, then add the dry noodles and blanch for about 7 minutes before draining in a colander.
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Finishing
To prepare for serving, place the noodles in a bowl, sprinkle with green onions and shredded chicken on top. Next, ladle the broth over and enjoy.
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Final Product
The chicken noodle soup after completion has an eye-catching color, overflowing with aroma thanks to the broth cooked from cinnamon, star anise, and cardamom, making the dish incredibly enticing.
The broth is rich and sweet to the taste, making it very appealing when eaten with noodles, especially when enjoying a piece of chicken, fragrant and fatty, which really stimulates the appetite, making you want to eat continuously.
.jpg "2 Ways to Cook Delicious and Appealing Chicken Noodle Soup with Mushrooms for Breakfast 12")
2. Chicken Noodle Soup with Bamboo Shoots
Preparation
40 minutes
Cooking
30 minutes
Difficulty
Easy
Ingredients for Chicken Noodle Soup with Bamboo Shoots For 2 people
Chicken 1 bird (1.6kg) Chicken leg mushrooms 300 gr Dried shiitake mushrooms 10 gr Fresh noodles 1.5 kg Vietnamese coriander 2 sprigs Fresh bamboo shoots 100 gr Spring onions 5 sprigs Onion 1 bulb Red onion 1 bulb Ginger 50 gr Garlic 4 cloves Turmeric 1 bulb Horn chili 4 fruits Turmeric powder 1 teaspoon Cooking oil 4 tablespoons Fish sauce 1 tablespoon Vinegar a little Common spices a little (sugar/ salt/ seasoning powder/ ground pepper)
How to choose fresh ingredients
How to choose fresh chicken thigh mushrooms
- You should choose mushrooms that are about 12 – 15cm long, with bright colors.
- The mushroom cap should be shiny brown, with a glossy surface, and not scratched.
How to choose fresh bamboo shoots
- To choose fresh bamboo shoots, you should select those with equal segments, not bent.
- Delicious bamboo shoots usually have a light brownish-yellow color and a distinctive fragrant smell when sniffed.
- Avoid bamboo shoots that are too old, with many unusual black spots on the surface.
Tools needed
Pressure cooker, pot, pan, bowl, dish,…
How to Prepare Chicken Noodle with Bamboo Shoots and Mushrooms
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Prepare and Boil the Chicken
Wash the chicken thoroughly, pluck out the feathers, and cut off the oil gland at the chicken’s tail. Next, rinse the chicken meat with a mixture of saltwater and vinegar, soak it for about 5 minutes, then take it out to drain.
After the chicken is drained, put it in a pressure cooker to simmer for about 25 minutes.
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Prepare and Boil the Bamboo Shoots
After buying the bamboo shoots, wash them thoroughly with water and cut them into small strips. Then, boil the bamboo shoots in about 3 changes of water to remove some of the toxins before cooking.
After boiling, take the bamboo shoots out to drain in a colander.
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Prepare other ingredients
Shallots peeled, washed clean, then sliced thinly. Garlic peeled, washed clean, then minced. Onions peeled, washed clean, then sliced thinly.
Green onions cut off the withered yellow leaves and roots, washed clean, keep the green tops separate, and chop the green leaves finely. Chilies cut off the stems, washed clean, then sliced diagonally.
Wood ear mushrooms soaked until soft, chicken leg mushrooms soaked in salt water for about 5 minutes to remove the odor, then both are sliced diagonally.
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Sauté mushrooms
Heat a pan on the stove, add about 2 tablespoons of cooking oil and minced garlic, sauté until fragrant, then add all the mushrooms and bamboo shoots, stir well until the mushrooms and bamboo shoots are cooked evenly and absorb the seasoning, then add 1 teaspoon of sugar, 1 teaspoon of salt, 1 teaspoon of seasoning powder, and 1/2 teaspoon of ground pepper.
Mix well to let the mushrooms absorb the seasoning, adjust the taste to your family’s preference, add the green onion tops, and sauté for about 3 more minutes before turning off the heat.
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Make turmeric oil and brush it on the chicken
Place a pot on the stove, add about 2 tablespoons of cooking oil, then add the sliced fresh turmeric and 1 teaspoon of turmeric powder, stir well for about another 3 minutes before turning off the heat.
After that, use a brush to gently coat this turmeric oil on the chicken skin to create an attractive color.
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Cook the broth
Use the water that you boiled the chicken in to make the broth, place it on the stove, add all the stir-fried mushrooms and bamboo shoots, season with 1 tablespoon of fish sauce and 1 teaspoon of sugar, cook for about another 10 minutes, taste and adjust the seasoning to your preference, then turn off the heat.
To serve, place the noodles into a bowl, add a few pieces of chicken on top, sprinkle with green onions, ladle in the broth, and add mushrooms on top to make the dish more appealing.
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Final Product
The chicken noodle soup with mushrooms and bamboo shoots after completion has an eye-catching color. The broth is rich and flavorful, allowing you to taste the sweet essence of the chicken, mushrooms, and bamboo shoots, which blend together incredibly appealingly.
The chicken is tender, fragrant, and rich, absorbing the spices well, making it very delicious. You can dip it with a bit of fish sauce for a more flavorful dish!
.jpg "2 Ways to Cook Delicious and Appealing Chicken Noodle Soup with Mushrooms for Breakfast 49")
.jpg "2 Ways to Cook Delicious and Appealing Chicken Noodle Soup with Mushrooms for Breakfast 50")
How to choose fresh and delicious chicken
- To select good pieces of chicken, you should observe the skin, choosing those with a light yellow skin and a soft surface.
- The meat inside should be pinkish-red; when pressed, it should feel elastic.
- You should not buy pieces that smell bad, have many purple patches, or have bruises clustered heavily on the meat.
How to prepare and eliminate the smell of chicken meat
- To eliminate the smell of chicken meat, you should briefly blanch the chicken with boiling water that has a bit of ginger, then take it out and thoroughly clean any remaining feathers.
- Next, cut off the oil gland at the tail of the chicken to reduce the unpleasant taste when enjoying.
- Finally, before cooking, you can soak the chicken in a mixture of water, vinegar, and salt for about 3 – 5 minutes to eliminate the odor.
How to choose fresh and delicious shiitake mushrooms
- Quality shiitake mushrooms usually have a slightly short stem, the cap tightly attached to the stem, and a brownish-yellow color.
- You should buy mushrooms that are of moderate size, well-proportioned, not too big, and not too small.
- Do not buy mushrooms with crushed caps, that feel too soft when touched, and that do not have a fresh mushroom smell when sniffed.
- For dried mushrooms, choose those that are firm, not broken, bright in color, and free from white mold spots. Choose reputable sources to buy dried mushrooms to ensure safety.
How to quickly soften dried shiitake mushrooms
- Rinse the dried shiitake mushrooms under water to clean off dirt, then soak them in hot water at 60 – 80 degrees Celsius for about 7 – 10 minutes to allow them to expand.
- When soaking, make sure the mushroom stems are in contact with the water surface.
- After soaking, gently rub with your hands to remove all dirt, then rinse with clean water, and cut off the mushroom stems so they can be cooked immediately (the stems are very tough and will not taste good if left in during cooking).
See more:
- 2 ways to cook chicken noodle soup with mushrooms and chicken noodle soup with lemongrass delicious and easy to make at home
- 2 ways to cook chicken satay noodle soup and simple, delicious bamboo shoot chicken noodle soup for breakfast
- How to cook duck noodle soup with pepper, a specialty of Soc Trang, simple and delicious like in restaurants
Detailed guide on how to make chicken mushroom noodle soup delicious and unique for a nutritious and tasty breakfast. What are you waiting for? Save the recipe and show off your skills right away!
