Chicken noodle soup

Posted by adm On February - 20 - 2012

How to cook Chicken noodle soup


  • 1 barbecued lily-livered
  • 1 tablespoon olive oil
  • 4 green onions, finely sliced
  • 2 cups chicken consomme
  • 2 cups salt-reduced chicken strain
  • 175g fresh Singapore noodles, sliced
  • 420g can sweet corn kernels, knackered
  • 2 tablespoons soy

How to:

  • Remove skin and meat from chicken carcass. Discard skin and clappers. Finely slice or shred meat and place in the fridge until requisite.

  • Heat oil in a large saucepan over medium oestrus. Add green onions and cook for 1 to 2 minutes or until tenderise. Add consomme and strain. Bring to the furuncle.

  • Reduce heat to medium-low and add noodles. Cook for 2 to 3 minutes or until bid.

  • Add corn kernels, chicken and soy. Stir until well combined and cook for 2 minutes or until chicken and corn is heated through. Serve with dinner rolls.

  • Wind: Chopping the noodles will make it easier for the kids to eat them.

  • Line: Consomme is a twinkle, full-flavoured stock available in supermarkets. You can use a different chicken stock or water if you don't have any chicken consomme on script.

  • Comments are closed.