Chicken & Corn Noodle Soup
Chicken & Corn Noodle Soup
Ingredients
- 1.5 litres chicken stock
- 3 corn cobs husks removed
- 5 chicken tenderloins
- 1 clove ginger finely chopped
- 3 spring onion finely sliced
- 420 g creamed corn
- 1 tablespoon cornflour mixed with 2 tablespoons water
- 1 tablespoon soy sauce
- 2 2-minute noodles packets & flavour sachets discarded
- 2 eggs whisked
Instructions
- In a large pot, pour in the chicken stock. Add the corn cobs and chicken tenderloins.
- Bring to the boil and then turn down and simmer over medium heat for 10–12 minutes, or until the chicken is cooked through.
- Remove the chicken and set aside to cool slightly. Continue simmering the corn cobs for another 5 minutes, or until tender.
- Meanwhile shred the chicken using two forks, set them aside.
- Remove the corn cobs, cut off the kernels, and set them aside.
- To the stock add ginger, spring onion, creamed corn, corn kernels, cornflour & soy sauce.
- In a separate pot, bring water to the boil and cook 2 packets of 2-minute noodles (discard the flavour sachets). Once cooked, drain and set aside.
- While gently stirring the soup, slowly pour in the whisked egg to form soft egg ribbons.
- Add the shredded chicken and cooked noodles into the soup. Stir well to combine everything.
- Serve hot, topped with extra sliced spring onion.
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