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Chicken, corn and noodle broth
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Family favorite chicken and corn soup ready in just 30 minutes - Perfectly comforting!
Ingredients:
  • 3 garlic cloves, crushed
  • 500g chicken tenderloins
  • 1L (4 cups) chicken style liquid stock
  • 2 fresh corn cobs, kernels removed
  • 1 bunch baby choy sum, ends trimmed, washed, dried, cut into 3cm lengths
  • 250g fresh Singapore noodles
Instructions:
  • In a medium bowl, mix the garlic and 2 teaspoons of oil. Add the chicken and toss to coat evenly. Marinate in the fridge for 10 minutes.
  • In a large non-stick frying pan over medium-high heat, heat the remaining oil. Cook the chicken for 3 minutes on each side until just cooked. Set aside and cover loosely with foil to keep warm.
  • In a large saucepan over high heat, bring the stock to a boil. Stir in the corn kernels and choy sum stems. Cook for 5 minutes, or until the corn is just tender, stirring occasionally.
  • Slice the chicken into 2cm thick slices. Combine the chicken, choy sum leaves, and noodles in the pan. Stir occasionally and cook for 2-3 minutes until the choy sum leaves wilt and noodles are cooked.

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