Chicken, corn and noodle soup

Chicken, corn and noodle soup


Asian soups bring a smile to your face. Chicken and corn are soothing when mixed with noodles in this low fat wonder. Perfect when you need to whip something up in a hurry.

The ingredient of Chicken, corn and noodle soup

  1. 2 teaspoons vegetable oil
  2. 2 garlic cloves, crushed
  3. 2cm piece fresh ginger, peeled, finely grated
  4. 1 large carrot, diced
  5. 6 green onions, thinly sliced diagonally
  6. 500g sliced chicken breast
  7. 420g can corn kernels, drained
  8. 1 litre Massel chicken style liquid stock
  9. 2 tablespoons soy sauce
  10. 2 cups boiling water
  11. 85g packet instant noodles
  12. 1 teaspoon sesame oil
  13. Fresh coriander leaves, to serve
  14. Sambal oelek, to serve

The instruction how to make Chicken, corn and noodle soup

  1. str_replace('ufeff','',Heat vegetable oil in a large saucepan over medium-high heat. Add garlic, ginger, carrot and 1/2 the onion. Cook for 5 minutes or until softened. Add chicken. Cook for 2 minutes or until just starting to brown.)
  2. str_replace('ufeff','',Add corn, stock, soy sauce and boiling water. Bring to the boil. Add noodles. Reduce heat to low. Simmer for 5 minutes or until noodles are tender and chicken is cooked through. Using a slotted spoon, remove any foam from surface of soup.)
  3. str_replace('ufeff','',Ladle soup into bowls. Drizzle with sesame oil and top with remaining green onion and coriander. Serve with sambal oelek.)

Nutritions of Chicken, corn and noodle soup

fatContent: 410.124 calories
saturatedFatContent: 18.9 grams fat
carbohydrateContent: 5.8 grams saturated fat
sugarContent: 26.2 grams carbohydrates
cholesterolContent: 31.6 grams protein
sodiumContent: 114 milligrams cholesterol


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