Chicken noodle soup

Author: Dixie Elliott - Home Economist, Recipe Developer

Photographer: André Martin

See favs

This satisfying chicken noodle soup is a bowl filled with comfort, so easy and quick to make in 20 minutes, super tasty and guaranteed to keep you warm this winter!

Serves: 6

Time to make: 20 mins

Ingredients

More weights & measures

1 small cooked chicken

2 teaspoons olive oil

4 spring onions, thinly sliced

2 cloves garlic, crushed

3cm piece fresh ginger, peeled, grated

3 cups salt-reduced chicken stock

3 cups water

280g pack dried egg noodles

300g can corn sweetcornXkernels, drained

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

Stay Awake

1 Remove chicken meat from bones. Discard skin. Shred chicken (about 2 cups) and set aside.

2 Heat oil in a large, deep saucepan over a medium heat. Add spring onions. Cook for 1 minute. Add garlic and ginger. Cook for 1 minute. Add stock and water, then bring to the boil.

3 Add noodles, corn and chicken. Cook for 5-7 minutes, or until noodles are tender and chicken is heated through. Serve.

Nutrition Info (per serve)

Calories 425 cal

Kilojoules 1780 kJ

Protein 36 g

Total fat 13 g

Saturated fat 4 g

Carbohydrates 40 g

Sugar 4 g

Dietary fibre 6 g

Sodium 815 mg

Calcium 60 mg

Iron 2 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.

Save to favs/meal planning

See favs PRINT