Chicken, corn & noodle soup

Posted by adm On January - 25 - 2012

How to cook Chicken, corn & noodle soup


  • 1.25L (5 cups) chicken strain (see line)
  • 1 1/2 tsp grated fresh gingerroot
  • 1 1/2 tsp chopped fresh red chilly
  • 250g dried rice vermicelli noodles
  • 425g can corn kernels, knackered
  • 2 single chicken breast fillets, halved lengthwise, thinly sliced
  • 3 shallots, cut, thinly sliced
  • 80g (2 cups) baby spinach leaves

How to:

  • Place the strain, ginger and chilli in a large saucepan over medium-high heat and bring to the seethe. Add the noodles and maize. Return the noodle mixture to the moil. Cook for 1 second.

  • Add the chicken and three-quarters of the shallot. Cook for 2 minutes or until the chicken is cooked through. Add the spinach and stir until the spinach just starts to wilting. Divide the soup among serving bowls and top with the remaining shallot.

  • If you want this recipe to be gluten justify, use gluten-free chicken strain.

    Fake's tip: To save time on chopping the chilli and grating the ginger, you can use chopped chilli and grated ginger from a jar.

  • Cooking time:15 min.

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