Asian chicken, corn and noodle soup

Asian chicken, corn and noodle soup

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Take a few shortcuts to make this speedy chicken and corn soup.

The ingredient of Asian chicken, corn and noodle soup

  1. 2 x 72g pkts Maggi 2 Minute Noodles Chicken Flavour
  2. 420g can creamed corn
  3. 2 tablespoons soy sauce
  4. 5cm-piece ginger, peeled, cut into matchsticks
  5. 1 bunch baby choy sum, chopped
  6. 2 cups shredded skinless Coles RSPCA Approved Hot Roast Chicken
  7. 2 spring onions, thinly sliced diagonally
  8. Lime wedges, to serve

The instruction how to make Asian chicken, corn and noodle soup

  1. Combine the two flavour sachets from the Maggi 2 Minute Noodles with the corn, soy sauce, ginger and 6 cups (1.5L) water in a large saucepan over high heat. Bring to the boil. Break the dry noodles into quarters.
  2. Add the noodles to the soup mixture. Simmer, uncovered, for 1 min.
  3. Add the choy sum, chicken and half the spring onion to the soup. Simmer, uncovered, for 2 mins or until the noodles and choy sum are tender.
  4. Ladle the soup into serving bowls. Sprinkle with remaining spring onion. Serve with lime wedges.

Nutritions of Asian chicken, corn and noodle soup

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