Monday, July 10, 2017

Chicken & Corn Noodle Soup

I have been making this delicious Chicken & Corn Noodle soup recently and it's even bit a hit with my son who doesn't like corn.  Win win for me.....he loves it.  My daughter loves corn so it goes without saying she would love this thick hearty soup.  It's been a great meal to have for dinner after a cold winter's night of footy training.  It is very filling and you don't need to add any bread to have on the side.  You can speed up the cooking process you like by getting a cooked chicken and taking the meat off it.  We love this recipe in our household.



CHICKEN & CORN NOODLE SOUP (serves 4)

INGREDIENTS
  • 1 x Onion, roughly chopped
  • 2 x Medium carrots, roughly chopped
  • 2 x Celery stalks roughly chopped
  • 1 x Clove of garlic, crushed
  • 1 x Tablespoon of oil
  • 1.5 Litres of chicken stock
  • 500 gms of chicken breast (scored in the thicker parts for even cooking) (See NOTE)
  • 1 x 400 gms tin of corn kernels
  • 80 gms rice noodles broken into pieces (I buy Pandaroo Brown Rice vermicelli from Woollies)
  • 50 gms of baby spinach
  • 1/4 cup of fresh basil, chopped/tear in pieces
  • 40gms bean shoots (I just use a small tin of Riviana Been sprouts)
  • 2 x Tablespoons of Tamari or soy sauce (optional)
METHOD
  1. Blend onion carrots, celery and garlic to a rough paste in the food processor (or finely chop).
  2. Heat oil in non-stick saucepan over medium heat, add blended vegetables and cook for a few minutes.
  3. Add stock and simmer gently for 10 minutes to allow flavour to infuse.
  4. Add chicken fillets and return pot to a gentle simmer for about 10 minutes.
  5. Remove from heat and stand covered for 10 minutes.
  6. Remove chicken, allow to cool slightly then shred using two forks.
  7. Add corn and noodles and return stock to boil for a few minutes or until noodles are cooked.
  8. Season with salt and pepper.
  9. Add spinach, shredded chicken and basil to soup and stir through.
  10. Add a splash of Tamari or soy sauce if you like for extra flavour.
NOTES:-
  1. Prep time approximately 10 minutes.
  2. Cook time approximately 40 minutes.
  3. You can swap cooking the chicken in stock if you buy a cooked chicken and just take the meat off and add it to the dish.
  4. This soup can be portioned out and frozen for another night.

2 comments:

  1. Oh, yum! I remember first trying chicken and corn soup at the little local Chinese restaurant where my Mum took us for a birthday dinner once. I loved it but have never cooked it. Will have to give this a try so thank you for sharing the recipe. Meg:)

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    1. This is a great recipe. The ones they have at the Chinese restaurant use creamed corn and then they drop an egg into the soup and mix it around so that it cooks...that's the white stringy bits you see in their soup. It's delicious. This recipe is a bit different but so delicious and filling.

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