Chicken & corn noodle soup

Posted by adm On December - 30 - 2011

How to cook Chicken & corn noodle soup


  • 2 x 85g pkts chicken-flavoured instant noodles
  • 1 x 425g can creamed maize
  • 1L (4 cups) h2o
  • 1/2 Woolworths Country Roast Crybaby, skin and bones removed, sliced
  • Fresh continental parsley leaves, to help

How to:

  • Wrap each packet of noodles in a clean dishtowel. Use a rolling pin to gently pound until the noodles are broken into small pieces.

  • Place the maize, water and the chicken flavour sachets from the noodle packets in a large saucepan over medium-high passion. Stir until the mixture comes to the seethe.

  • Add the noodles. Fix, stirring, for 3 minutes or until the noodles are bid. Stir in the chicken and cook for a advance 1 minute or until chicken is heated through.

  • Ladle the soup among serving bowls. Sprinkle with the parsley to answer.

  • How to shred roast chickenhearted

  • Once you’ve removed the skin and bones from the wimp, use your fingers to tear the meat into strips and place in a bowlful.

  • Tip: Try making this easy soup for school lunches – just pop it in a thermos to keep warm.

  • Prepare time:10 min.

    Cooking time:5 min.

    Comments are closed.