CHICKEN & SWEET CORN NOODLE SOUP

Gluten Free

Serves: 4

Per serve: 1550kJ | 28g protein | 9g fat | 35g carbs | 3g fibre

Ingredients

  • 1L chicken stock

  • 1 chicken breast, diced

  • 3 spring onion, finely chopped

  • 1 chili (seeds removes), finely chopped

  • 2 garlic cloves, crushed

  • 2 tsp ginger, finely grated

  • 1 can creamed corn

  • 1 can sweet corn kernels

  • 1 tbsp light soy sauce

  • 400g rice noodles

Method

  1. Place stock and chicken in a large saucepan and bring to the boil over high heat. Reduce heat to a low and simmer for 5 minutes until chicken is cooked through. 

  2. Add the soy sauce, ginger, garlic, chili, creamed corn, and corn kernels to the stock. Cook, stirring occasionally, for 5 minutes or until hot.

  3. Stir in the rice noodles just before serving, leave to cook for 1-2 minutes until tender.

  4. Top with a sprinkle of coriander.

© 2016 by Georgina Mae Hansford. All rights reserved. ABN 94 321 829 701

Brisbane, Australia  |  georgie.hansford@hotmail.com

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