Cut broccoli into small florets and trim the root of shimeji mushrooms, separating them.

Cut chicken thigh into bite-sized pieces and season with salt and pepper.

Heat olive oil in a deep frying pan over medium heat. Place chicken skin-side down and cook until browned. Flip and add shimeji mushrooms, stirring until coated in oil.

Add soup base ingredients (water, milk, consomme, salt, pepper) and stir. Break spaghetti in half and add to the pan, stirring occasionally. Cover and cook for 1 minute less than the package instructions.

Add broccoli to the pan, cover again, and cook for 2–3 minutes until tender. Uncover and mix everything well.