Warm up with a bowl of this soothing chicken soup – it’s like food for the soul.
Ingredients
- 2 tablespoons olive oil
- 1 large white onion, finely chopped
- 2 garlic cloves, crushed
- 3 stalks silverbeet, stems finely chopped, leaves shredded
- 6 cups Massel chicken style liquid stock
- 3 small chicken breast fillets, trimmed, diced
- 80g egg vermicelli noodles
- 3 fresh corn cobs, kernels removed (see note)
Method
- Step 1Heat oil in a large saucepan over medium heat. Add onion, garlic and silverbeet stems. Cook, stirring, for 2 minutes or until soft.
- Step 2Add stock and increase heat to medium-high. Bring to the boil. Add chicken and noodles. Stir until noodles have separated. Simmer, uncovered, for 8 minutes.
- Step 3Add corn and silverbeet leaves. Cook for 3 to 4 minutes or until corn is cooked through. Season with salt and pepper. Ladle soup into warmed bowls. Serve.
Nutrition
1430 kj
Energy
11g
Fat Total
2g
Saturated Fat
38g
Protein
1112.6mg
Sodium
4g
Carbs (sugar)
20g
Carbs (total)
All nutrition values are per serve
Notes
Note: You can replace fresh corn with 1 cup frozen or canned corn kernels. Tip: Soups can cool quickly if served in cold bowls. To warm bowls first, place them on a heat-resistant surface. Fill bowls with boiling water. Cover with a baking tray. Allow to stand for 5 minutes.
- Author: Michelle Lucia
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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