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Chicken, corn and noodle soup

by wiki
10 April, 2019
in Lower gi, Vegetarian
0
Chicken, corn and noodle soup
Chicken, corn and noodle soup
  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings
  • Super easy

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.

Ingredients

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

Method

  • Step 1
    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.
  • Step 2
    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.
  • Step 3
    Ladle soup into bowls. Drizzle with sesame oil and top with remaining green onion and coriander. Serve with sambal oelek.
  • Low carb
  • Low kilojoule
  • Lower gi

Nutrition

  • 1716 kj

    Energy

  • 18.9g

    Fat Total

  • 5.8g

    Saturated Fat

  • 5.5g

    Fibre

  • 31.6g

    Protein

  • 114mg

    Cholesterol

  • 1706mg

    Sodium

  • 26.2g

    Carbs (total)

All nutrition values are per serve
  • Author: Claire Brookman
  • Image credit: Brett Stevens
  • Publication: Super Food Ideas

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