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Chicken, corn and noodle soup
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Transform leftover barbecue chicken into a cozy and satisfying soup perfect for a night in.
Ingredients:
1L Real Soup Base – Malaysian
400g can corn kernels, drained
400g can creamed corn
500.00 ml shreddedbarbecued chicken
250g fresh Singapore noodles
2green onions, thinly sliced
1chilli, thinly sliced to serve
Instructions:
Separate noodles by rinsing under warm water, then drain and set aside.
Bring Campbell's Real Soup Base-Malaysian to a boil in a medium to large saucepan. Stir in corn kernels, creamed corn, and chicken, then bring back to a boil.
Drop the noodles into the simmering broth and cook for 2 minutes or until tender. Toss in the vibrant green spring onions just before serving. Pair with a side of fiery chili for an extra kick of flavor.