Chicken, sweet corn and noodle soup
3
Points®
Total time: 25 min • Prep: 5 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Feeling a little sniffily? This is a winter warmer that nurtures the body and soul, plus tastes scrumptious!
Ingredients
Skinless chicken breast
500 g, (buy 560g), fat trimmed
Dry pasta
90 g, (angel hair), broken into 4cm lengths
Brown onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Fresh ginger
2 tsp, finely grated
Chicken stock
4 cup(s), (1L)
Frozen corn
2 cup(s), (300g)
Fresh chives
¼ cup(s), finely chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a medium saucepan with oil and heat. Cook onion, stirring, for 3 minutes or until softened. Add garlic and ginger and cook, stirring, for 1 minute or until fragrant.
2
Add stock and corn and bring to the boil. Reduce heat and simmer covered, for 5 minutes. Add pasta and chicken and simmer, uncovered for 4-5 minutes or until pasta is tender and chicken is cooked through.
3
Season with salt and pepper. Sprinkle with chives to serve.
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