Recipe

Quick chicken and corn noodle soup

Prepare this deliciously warming chicken, corn and noodle soup for your loved ones in no time at all. It's easy to make and packed full of goodness to warm your body and soul.

Aug 31, 2013 2:00pm
  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Quick chicken and corn noodle soup
  • 1 carrot
  • 3 cup (750ml) salt-reduced chicken stock
  • 1 litre water
  • 600 gram chicken breast fillet, thinly sliced widthways
  • 200 gram dried vermicelli noodles
  • 310 gram can corn kernels, rinsed, drained
  • 2 teaspoon salt-reduced soy sauce
  • 1 tablespoon chives, snipped

Method

Quick chicken and corn noodle soup
  • 1
    Using a sharp knife, cut carrot in half widthways. Cut each half lengthways into 5mm strips, then cut strips into 2mm matchsticks.
  • 2
    Combine stock and 1L water in a large saucepan and bring to boil on high heat. Add carrot, chicken, noodles, corn and soy sauce.
  • 3
    Return to boil, reduce heat to medium and cook for 5 minutes, until chicken is cooked through and noodles are tender.
  • 4
    Ladle soup into serving bowls. Scatter over snipped chives and serve.

Notes

Always wash a chopping board thoroughly in hot, soapy water after preparing raw chicken. It's best to have a separate board for cutting raw meat to avoid the risk of food poisoning.

The Latest from Food To Love