Chicken, Corn and Noodle Soup

Ingredients
- 1 (150g) brown onion, finely chopped
- 2 cloves garlic, crushed
- 1 piece fresh ginger 3 cm (15g) , peeled, finely grated
- 420 g canned corn kernels, rinsed, drained
- 1 Tbsp vegetable oil
- 4 cups (1L) chicken stock
- 125 g canned creamed corn
- 4 green onions, trimmed, coarsely chopped
- 125 g dried wheat noodles
- 350 g chicken breast fillets, thinly sliced
- 2 Tbsp soy sauce
- 100 g baby spinach leaves
Method
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1. Heat oil in a large saucepan on the stove over medium heat for 1 minute. Add onion, garlic and ginger and stir with a wooden spoon for about 5 minutes or until the onion is soft.
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2. Add stock, 2 cups of water and both corns to the pan. Place lid on pan, turn heat to high and bring to the boil.
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3. Keep the green parts of green onion in a small bowl; add the white parts to the pan. Reduce the heat to medium-low. Simmer, uncovered, for 5 minutes.
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4. Carefully break the noodles in half and add to the pan. Simmer, uncovered, for about 2 minutes. Stir to separate the noodles.
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5. Add chicken to pan and simmer, uncovered, about 1 minute or until the chicken is cooked. (Add extra soy sauce to taste, if needed.)
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6. Stir in the spinach. Divide soup into four serving bowls. Sprinkle with remaining green onion.
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PER SERVE
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Energy 1325Kj • Protein 18g • Total Fat 20g • Saturated Fat 11g • Carbohydrates 15g • Sugars 10g • Sodium 362mg
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Dietary and nutritional info supplied by NZ Nutrition Foundation