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Chicken and corn noodle soup
Chicken and corn noodle soup
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Try a comforting bowl of chicken and corn noodle soup!
Ingredients:
  • 1 onion
  • 18.20 gm peanut oil
  • 4 cobs corn
  • 500ml (2 cups) chicken style liquid stock
  • 31.50 gm light soy sauce
  • 600g chicken thigh fillets
  • 2 spring onions
  • 1 tsp Chinese five-spice
  • 450g packet fresh rice noodles (see note)
Instructions:
  • Peel and finely chop the onion. In a large saucepan over medium-high heat, heat oil. Add the onion and cook, stirring often, until soft, about 5 minutes. While the onion is cooking, husk and remove silks from corn. Cut kernels off the cob one at a time by holding it upright.
  • Add the corn kernels and stripped cobs to the onion mixture and cook over medium heat, stirring occasionally, until the kernels start to soften. Pour in the stock, soy sauce, chicken, and 1 liter of water. Increase the heat to high and bring the mixture to a boil. Lower the heat to medium and let it gently simmer for about 5 minutes or until the chicken is fully cooked. Use a slotted spoon to take out the chicken and set it aside.
  • Allow soup to simmer for an additional 15 minutes to enhance flavors. While the soup cooks, thinly slice spring onions at an angle. Mix together five-spice, 1/2 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper in a small bowl. Put noodles in a heatproof bowl, pour boiling water over them, and let stand for 10 minutes to soften, gently loosening the noodles as needed.
  • Using tongs, gracefully lift out the corn cobs from the soup and discard them. Gently lay a sheet of paper towel over the soup to soak up excess oil, then repeat this process two more times.
  • Drain the noodles and distribute them among bowls with soup. Gently tear the chicken over the bowls. Top with spring onions and a sprinkle of spiced salt before serving.

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