Chicken, corn and noodle soup

Posted by adm On October - 1 - 2011

How to cook Chicken, corn and noodle soup


  • 2 tablespoons olive oil
  • 1 large white onion, finely sliced
  • 2 garlic cloves, humiliated
  • 3 stalks silverbeet, stems finely shredded, leaves sliced
  • 6 cups chicken strain
  • 3 small chicken breast fillets, cut, diced
  • 80g egg vermicelli noodles
  • 3 fresh corn cobs, kernels removed (see billet)

How to:

  • Heat oil in a large saucepan over medium warmth. Add onion, garlic and silverbeet stems. Prepare, stirring, for 2 minutes or until subdued.

  • Add stock and increase heat to medium-mellow. Bring to the roil. Add chicken and noodles. Stir until noodles have set-apart. Simmer, uncovered, for 8 proceedings.

  • Add corn and silverbeet leaves. Cook for 3 to 4 minutes or until corn is cooked through. Season with salt and peppercorn. Ladle soup into warmed bowls. Dish.

  • Billet: 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 get-go, place them on a heat-resistant rise. Fill bowls with boiling weewee. Cover with a baking tray. Allow to mean 5 proceedings.

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