Originally, the recipe uses asparagus spears which is cut into ribbons. I do not have any asparagus but I do however have a pot of Amaranth (Chinese Spinach) growing in my garden pot, which are just about right for harvest. And these Chinese Spinach are great in soups and stir-fries. So I've used that instead. Instead of chicken thighs, I've used chicken breast fillet. I've followed the cooking instructions for the thighs, but shred the meat to pieces before serving. For the noodles, I've used dried egg noodles which is boiled till softened.
Round Leaf Amaranth (Chinese Spinach) from my potted garden
Chicken, Asparagus and Noodle Broth
(adapted from "Eat", Nigel Slater)
For 2-3 servings
chicken thighs (I use chicken breast)
asparagus (I use homegrown Chinese spinach)
mushrooms (I use fresh Shiitake)
Brown 4 chicken thighs in a little oil in a deep pan. Slice 150gm mushrooms, such as large field, portobello or porcini, and peel and slice 2 garlic cloves. Add the mushrooms and garlic to the pan and continue browning, adding more oil if necessary. Pour in a litre of chicken stock, bring to the boil and simmer for about 30 minutes. Lift out the thighs and take the meat off the bones, returning it to the simmering stock. (I've used chicken breast fillet, cook as above, and shredded the meat before serving). Shave 4 asparagus spears into ribbons with a vegetable peeler, then add them to the soup with 200gm noodles (I've used Chinese spinach, cooking it in the soup for just a few minutes). Cook for a minute or two, then divide between deep bowls.
I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week,