Perfect for rainy days or even when you just want something to warm you up after a tough day, the Prime Chicken and Mushroom Sotanghon Soup will do the trick! This recipe will help you get your healthy fix of vegetables served with thick noodles and a smooth base for a soup.
Ingredients
- Â 1 can Mega Prime Pieces and Stems Mushrooms
- Â Prime Choices Vermicelli Noodles
- Â 2 tbsp cooking oil for sauteing
- Â 1 medium onion chopped
- Â 3 cloves garlic, chopped
- Â 200g chicken breast fillet, sliced
- Â 1/2 cup celery, small diced
- Â 1/2 cup carrot, small diced
- Â 4 cups chicken stock
- Â Salt and pepper to taste
- Â Chopped spring onions for topping
- Â Toasted garlic for topping
PROCEDURE:
 1. Saute the onions and garlic with some oil in a large saute pan over high heat
 2. Add in the chicken and mushrooms. Saute it for a minute then add in the carrots and celery.
 3. Pour in the stock and sotanghon noodles then let it boil and simmer for a few minutes.
 4. Season it with salt and pepper. Ladle it in to serving bowls and top with toasted garlic and spring onions before serving.
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