Corn adds sweetness to this much-loved chicken noodle soup.
Ingredients
- 1 barbecued chicken
- 1 tablespoon olive oil
- 4 green onions, finely sliced
- 2 cups chicken consomme
- 2 cups Massel chicken style liquid stock
- 175g fresh Singapore noodles, chopped
- 420g can sweet corn kernels, drained
- 2 tablespoons soy sauce
Method
- Step 1Remove skin and meat from chicken carcass. Discard skin and bones. Finely slice or shred meat and place in the fridge until required.
- Step 2Heat oil in a large saucepan over medium heat. Add green onions and cook for 1 to 2 minutes or until tender. Add consomme and stock. Bring to the boil.
- Step 3Reduce heat to medium-low and add noodles. Cook for 2 to 3 minutes or until tender.
- Step 4Add corn kernels, chicken and soy sauce. Stir until well combined and cook for 2 minutes or until chicken and corn is heated through. Serve with dinner rolls.
Nutrition
996 kj
Energy
7.9g
Fat Total
1.9g
Saturated Fat
2g
Fibre
19g
Protein
57.3mg
Cholesterol
925mg
Sodium
22.4g
Carbs (total)
All nutrition values are per serve
Notes
Hint: Chopping the noodles will make it easier for the kids to eat them. Note: Consomme is a light, full-flavoured stock available in supermarkets. You can use a different chicken stock or water if you don’t have any chicken consomme on hand.
- Author: Dixie Elliott
- Image credit: Louise Lister
- Publication: Super Food Ideas
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