Chicken and corn noodle soup
Serves: 4
Time to make: 20 mins
Total cost: $11.14 / $2.79 per serve
(at time of publication)
Ingredients
- 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 kernels, 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
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 0.00cal
-
Kilojoules 1155kJ
-
Protein 17g
-
Total fat 2g
-
–Saturated fat 1g
-
Carbohydrates 50g
-
–Sugars 10g
-
Dietary fibre 4g
-
Sodium 1470mg
-
Calcium 50mg
-
Iron 2.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
