2packetschicken noodle soups (any brand)use any flavour & take out the seasoning packet
50gmushrooms
2eggs
1roasted chicken leg or any leftover chicken meat
2rashesbacon
1/2onion chopped
1 garlic clove
1tbspbutteror vegetable oil
pinch salt & pepper to taste
1-2stemsgreen onion topsor chives
Instructions
Heat the butter or oil on a medium heat (in a saucepan or large frying pan)
Add the onion and garlic and stir until the onion is see-through (about 3 minutes)
Chopp roughly the bacon and mushrooms and add them to the frying pan with the onion and garlic. Carry on stirring until everything looks done (about 5-10 minutes)
Cut up or shred the chicken meat and add it to the frying pan to warm up.
In a separate saucepan, boil enough water for 2 packets of noodle soups. Check the packet to make sure you have the right amount, but usually it's something like 150-250 ml per packet.
When the water is boiling add the ready made noodle packs.
Add the flavouring sachet if it's a flavour that goes well with this recipe (e.g. chicken, vegetable, mushroom or similar). Leave out the flavouring sachet if the flavours don't complement each other.
As the noodles are boiling, add one egg per person, by just cracking the shells and gently adding the egg white & egg yolk into the mixture.
After a 2-3 minutes check the noodles and if they are done, you are ready to assemble your soup.
Keep the poached eggs to one side, split the noodles with water between two bowls, top it with the bacon, mushroom & onion mix, add the egg back on the top and scatter some chopped up green onion or chives on the top.