Awesome Chicken Noodle Soup

• 1-1/2 cup Mushrooms, Fresh Or Dried, Diced
• 8 cups, 7 tablespoons, 3/4 teaspoons, 1/3 pinches Chicken Stock
• 1-1/2 cup Leftover Roasted Chicken, Diced
• 2 Tablespoons Cornstarch
• 1/4 cups Water
• 1 package Vermicelli Noodles, 16 Ounces
• 1 whole Egg
• 2 stalks Spring Onion

1. If you use fresh mushrooms - dice up as many mushrooms (button, field, or your preferred variety) as desired and cook in your soup pot (no oil or butter needed) until all liquid has cooked out and then back into the mushrooms.
2. If you use dried mushrooms (shitake) - soak in boiling water for as long as required on packet then drain most of the water out and put into your soup pot. For a more intense mushroom flavour, add more of the soaking liquid.
3. Pour stock into pot with mushrooms, add diced chicken and heat through.
4. Make corn starch slurry (dissolve 2 Tablespoons starch into 1/4 cup tepid water) and keep adding the slurry to soup until desired soup thickness is achieved.
5. Cook vermicelli noodles according to package instructions. When cooked, chop into small pieces with kitchen scissors then add to soup.
6. Heat soup until boiling and slowly pour beaten egg while lightly stirring to create strands of egg through the soup.
7. Finely slice spring onions and sprinkle on top to serve.
8. Note: You can add more stock as required to make the soup as plentiful as you like.

mushrooms, chicken, chicken, cornstarch, ubc, vermicelli noodles, egg, stalks spring onion

Taken from tastykitchen.com/recipes/soups/awesome-chicken-noodle-soup/ (may not work)