Expert advice & dietitian-approved recipes

e.g. gluten-free low cholesterol recipes, how to lower cholesterol

Expert advice & dietitian-approved recipes

e.g. gluten-free low cholesterol recipes, how to lower cholesterol

Easy chicken, corn and noodle soup

Time to make: 25 mins
Serving: 4 people

Ratings: 4.9

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Ingredients

Measurements explained

3 cups reduced-salt chicken or vegetable stock

3 cups water

5cm piece fresh ginger, peeled and cut into matchsticks

2 cloves garlic, crushed

400g skinless chicken breast

150g vermicelli rice noodles

410g can sweet corn sweetcornXkernels, drained

⅓ cup salt-reduced soy sauce

1 cup bean sprouts

4 spring onions, sliced

2 small red chillies, thinly sliced (optional)

Always check food labels for allergens or trace warnings before buying your ingredients.

Instructions

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1 Combine stock, water, ginger and garlic in a large saucepan over medium heat. Bring to the boil. Reduce heat to low. Add chicken and simmer, covered, for about 10-12 minutes, or until chicken is cooked. Transfer chicken to a plate and shred.

2 Add noodles to soup and cook, stirring, for about 2 minutes, or until noodles soften.

3 Add chicken and stir until hot. Remove from heat.

4 Add remaining ingredients to soup. Use tongs to divide noodles among soup bowls. Ladle over soup and serve.

Nutrition info (per serve)

Calories 0.00 cal

Kilojoules 1155 kJ

Total fat 2 g

Saturated fat 1 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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At healthyfood.com, we make healthy living easier with trusted, evidence-based nutrition advice and inspiring, nutritionist-approved recipes. All content is created by qualified experts and reviewed by accredited dietitians.

Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.