Chicken, corn and noodle soup
4
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ready in just 20 minutes and jammed full of flavour!
Ingredients
Fresh ginger
1 tsp, finely grated
Green shallot(s)
6 individual, sliced
Salt reduced chicken stock
4 cup(s), (1L)
Frozen corn
2 cup(s), (320g)
Canned creamed corn
300 g
Asparagus
2 bunch(es), chopped into 1cm pieces
Fresh egg noodles
200 g, thin variety
Soy sauce
1 tbs, light variety
Cooked skinless chicken breast
2 cup(s), (poached)
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large saucepan with oil and heat over medium heat. Cook ginger and the white part of the shallot, stirring, for 1 minute or until fragrant.
2
Add stock and 3 cups (750ml) water, and bring to the boil over high heat. Add corn kernels, creamed corn, asparagus, noodles, soy sauce and chicken and simmer, uncovered, for 2 minutes, or until hot. Stir in remaining shallot. Season with salt and white pepper.
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