Just five ingredients are needed to create this delicious quick and easy chicken, corn and noodle soup.
Ingredients
- 2 x 85g pkts chicken-flavoured instant noodles
- 1 x 425g can creamed corn
- 1L (4 cups) water
- 1/2 Roast Chicken, skin and bones removed, shredded
- Fresh continental parsley leaves, to serve
Method
- Step 1Wrap each packet of noodles in a clean tea towel. Use a rolling pin to gently pound until the noodles are broken into small pieces.
- Step 2Place the corn, water and the chicken flavour sachets from the noodle packets in a large saucepan over medium-high heat. Stir until the mixture comes to the boil.
- Step 3Add the noodles. Cook, stirring, for 3 minutes or until the noodles are tender. Stir in the chicken and cook for a further 1 minute or until chicken is heated through.
- Step 4Ladle the soup among serving bowls. Sprinkle with the parsley to serve.
Nutrition
1986 kj
Energy
9g
Fat Total
2g
Saturated Fat
5g
Fibre
49g
Protein
145mg
Cholesterol
420.42mg
Sodium
5g
Carbs (sugar)
47g
Carbs (total)
All nutrition values are per serve
Notes
How to shred roast chicken Once you’ve removed the skin and bones from the chicken, use your fingers to tear the meat into strips and place in a bowl. Tip: Try making this easy soup for school lunches – just pop it in a thermos to keep warm.
- Author: Michelle Southan
- Image credit: Steve Brown
- Publication: Australian Good Taste
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