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Recipe

Chicken, corn and mushroom noodle soup

Make life easy for yourself and use a store-bought chicken for this soup, or maybe leftovers from a roast chicken dinner. Ready in less than 30 minutes, it's a no-fuss meal for dinner or a weekend lunch.

By Nici Wickes
  • 25 mins cooking
  • Serves 2
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What could be more comforting than a bowl of soup to keep your family warm this winter? Try more of our deliciously warming soup recipes - we have something for everyone, with meaty treats and vegetarian delights from all over the globe.

Ingredients

  • 3 cups chicken or vegetable stock
  • 2 tsp fresh ginger, grated
  • 1 tsp sesame oil
  • 2 tbsp light soy sauce
  • Pinch chilli flakes
  • 1 cup corn kernels, canned or frozen
  • 6-8 brown or white mushrooms, sliced thinly
  • 1/2 store-bought cooked chicken, shredded roughly
  • 2 bulbs bok choy, sliced lengthwise
  • 1 bundle (70g) egg noodles (or use rice stick noodles for GF)

Method

  • 1
    Heat the stock in a saucepan. Add the ginger, sesame oil, soy sauce and chilli flakes, bringing them to a simmer. Add in the corn, mushrooms and chicken, simmering for 3-4 minutes until the mushrooms are cooked.
  • 2
    Trim the bulb ends of the bok choy, then slice, lengthwise, into quarters. Add these into the simmering soup along with the egg noodles. Cook for 3-4 minutes, teasing the noodles with a fork to separate, until the bok choy is crisp-tender and noodles are comfortingly soft.
  • 3
    Ladle into bowls and enjoy!

Notes

Perfectly cooked bok choy should see the stalks crisp but its green leaves still tender. Overcooking causes it to go tough and stringy, so aim for this crisp-tender combo.

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