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Chicken, corn and noodle soup
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Prep Time:
15 minutes
15 minutes
Cook Time:
5 minutes
5 minutes
Total Time:
20 minutes
20 minutes
Whip up a quick and delicious Asian-inspired meal bursting with fresh flavors in just 15 minutes!
Ingredients:
- 1.25L (5 cups) chicken stock
- 1 1/2 tsp grated fresh ginger
- 1 1/2 tsp chopped fresh red chilli
- 250g dried rice vermicelli noodles
- 425g can corn kernels, drained
- 2 single chicken breast fillets, halved lengthways, thinly sliced
- 3 shallots, trimmed, thinly sliced
- 80g (2 cups) baby spinach leaves
Instructions:
- In a large saucepan over medium-high heat, bring the stock, ginger, and chili to a boil. Add the noodles and corn, bringing the mixture back to a boil. Cook for 1 minute.
- Combine the chicken and most of the shallot in the pot. Sauté for 2 minutes or until the chicken is fully cooked. Toss in the spinach and gently stir until it begins to wilt. Serve the soup in bowls and sprinkle the remaining shallot on top.