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Chicken, corn and noodle soup
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Cozy up with comforting chicken soup that nourishes the soul.
Ingredients:
  • 36.40 gm olive oil
  • 1 large white onion, finely chopped
  • 2 garlic cloves, crushed
  • 3 stalks silverbeet, stems finely chopped, leaves shredded
  • 1530.00 gm chicken style liquid stock
  • 3 small chicken breast fillets, trimmed, diced
  • 80g egg vermicelli noodles
  • 3 fresh corn cobs, kernels removed (see note)
Instructions:
  • In a large saucepan over medium heat, heat oil. Add onion, garlic, and silverbeet stems. Sauté, stirring, for 2 minutes until tender.
  • Pour in the stock and turn up the heat to medium-high. Bring it to a boil, then toss in the chicken and noodles. Stir until the noodles are loosened. Let it simmer without a lid for 8 minutes.
  • Combine corn and silverbeet leaves in the pot and cook for 3 to 4 minutes until corn is tender. Season with salt and pepper; then ladle the soup into warm bowls before serving.

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