One-Pot Chicken & Mushroom Pea Pod Soup
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One-Pot Chicken & Mushroom Pea Pod Soup

One-Pot Chicken & Mushroom Pea Pod Soup

with Udon Noodles & Asian Greens

One pot is all you need to whip up this slurptastic noodle delight! Oozing with umami flavours and colourful veggies, dinner will quickly become your favourite meal of the day!

This recipe is under 650kcal per serving.

Tags:
Easy Prep
•Kid Friendly
•Calorie Smart
Allergens:
Soy
•Gluten
•Wheat

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 bag

Pea Pods

1 packet

chicken breast

1 bag

Asian greens

1 bag

sliced mushrooms

1 packet

garlic paste

1 packet

char siu paste

(Contains Soy;)

1 sachet

chicken-style stock powder

1 packet

udon noodles

(Contains Gluten, Wheat;)

1 packet

crispy shallots

pinch

chilli flakes

Not included in your delivery

olive oil

1.5 cup

boiling water

drizzle

vinegar (white wine or rice wine)

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Nutritional Values

Energy (kJ)2316 kJ
Fat14 g
of which saturates4.5 g
Carbohydrate58.7 g
of which sugars20.2 g
Protein48.4 g
Sodium1228 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Saucepan

Instructions

1
1

• Boil the kettle. • Trim pea pods and cut into thirds. Cut chicken breast into 2cm chunks. • Roughly chop Asian greens.

2
2

• In a large saucepan, heat a drizzle of olive oil over high heat. Cook chicken until starting to brown, 2-3 minutes. Cook carrot, tossing, until tender, 4-5 minutes. • Add garlic paste and cook until fragrant, 1 minute. • Reduce heat to medium-high, then add char siu paste, chicken-style stock powder, the boiling water (11/2 cups for 2 people / 3 cups for 4 people) and udon noodles. Cook, stirring occasionally with a fork, until noodles are separated, 3-4 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

3
3

• Add pea pods, Asian greens and a drizzle of vinegar and cook, stirring, until greens are wilted, 1-2 minutes.

4
4

• Divide chicken and mushroom pea pod soup between bowls. • Sprinkle with chilli flakes (if using) and crispy shallots to serve. Enjoy!

Little cooks: Add the finishing touch by sprinkling over the crispy shallots!