Chicken, Corn and Noodle Soup

clock 20 minutes + 30 minutes bowl Serves 4
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Ingredients

  • 1 (150g) brown onion, finely chopped
  • 2 clove garlic, crushed
  • 3 centimetre (15g) fresh ginger, peeled, finely grated
  • 420 gram canned corn kernels, rinsed, drained
  • 1 tablespoon vegetable oil
  • 4 cup (1l) chicken stock
  • 125 gram canned creamed corn
  • 4 green onions, trimmed, coarsely chopped
  • 125 gram dried wheat noodles
  • 350 gram chicken breast fillets, thinly sliced
  • 2 tablespoon japanese soy sauce
  • 100 gram baby spinach leaves
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Method

  • 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.

  • 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.

  • 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.

  • 4. Carefully break the noodles in half and add to the pan. Simmer, uncovered, for about 2 minutes. Stir to separate the noodles.

  • 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.)

  • 6. Stir in the spinach. Divide soup into four serving bowls. Sprinkle with remaining green onion.

  • PER SERVE

  • • Energy 1325Kj • Protein 18g • Total Fat 20g • Saturated Fat 11g • Carbohydrates 15g • Sugars 10g • Sodium 362mg

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