Chicken, corn and noodle soup

Cooking Soups Chicken, corn and noodle soup

For fast and easy meals, you cant beat an Asian-inspired dish. Full of fresh flavours, this one is ready and on the table in 15 minutes.

Lables: High carb Low fat Low kilojoule Low sugar Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Place the stock, ginger and chilli in a large saucepan over medium-high heat and bring to the boil. Add the noodles and corn. Return the noodle mixture to the boil. Cook for 1 minute.
  2. Add the chicken and three-quarters of the shallot. Cook for 2 minutes or until the chicken is cooked through. Add the spinach and stir until the spinach just starts to wilt. Divide the soup among serving bowls and top with the remaining shallot.

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1.25L chicken stock
1 1/2 tsp grated fresh ginger
1 1/2 tsp chopped fresh red chilli
250g dried rice vermicelli noodles
425g can corn kernels, drained
2 single chicken breast fillets, halved lengthways, thinly sliced
3 shallots, trimmed, thinly sliced
80g baby spinach leaves

Adv

Autors
Preparation time
15
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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