Chicken Noodle Soup

• 4 cups Chicken Stock
• 1 bag Bean Sprouts
• 1 package Ramen Or Udon Noodels
• 1 bag Swiss Brown Mushrooms
• 1 bunch Baby English Spinach Leaves
• 1 whole Chicken Breast, Boneless, Skinless
• Soy Sauce
• Olive Oil

1. Chicken Stock:
2. In a large saucepan, place 2 or 3 raw chicken carcasses, one carrot, one potato, one onion, 12 peppercorns, half a bunch parsley and any other vegetables you find in the bottom of the fridge. Fill the pot with cold water, put on stove over medium-high heat and bring to a gentle simmer. The longer you cook it, the better it will taste. At least two hours. Strain the liquid into another large saucepan and reduce over high heat.
3. Poach the chicken breast in the simmering stock until cooked through. Remove and allow to cool, then shred or chop finely.
4. Cook noodles according to packet directions. Strain and set aside.
5. In a large saucepan, heat about two tablespoons olive oil. Add thinly sliced mushrooms and toss gently until softened.
6. Pour chicken stock over mushrooms. Add sliced strips of ham and the chicken to this saucepan and allow to simmer for a few minutes. Add two tablespoons soy sauce and then taste the soup; add more soy sauce if you prefer.
7. Just before serving, put the cooked noodles and the spinach leaves into the soup, stir to heat through.
8. Divide the noodles evenly between four deep noodle bowls. Pour over the soup and serve with a handful of bean shoots on top.
9. (This recipe adapted from Stephanie Alexander 'A Cook's Companion')

chicken, sprouts, ramen, swiss brown mushrooms, english spinach leaves, chicken, soy sauce, olive oil

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