Easy chicken, corn and noodle soup

Author: Amanda Lennon - Chef, Food Editor

Photographer: James Moffatt

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Serves: 4

Time to make: 25 mins

Ingredients

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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)

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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

Protein 17 g

Total fat 2 g

Saturated fat 1 g

Carbohydrates 50 g

Sugar 10 g

Dietary fibre 4 g

Sodium 1470 mg

Calcium 50 mg

Iron 2.5 mg

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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