Chicken noodle soup
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Time to make:
20 mins, prep 10 mins, cook 10 mins
$3.14 per serve
(at time of publication)
Full ingredients list:
- 1 small barbecued chicken
- 2 teaspoons olive oil
- 4 green onions, thinly sliced
- 2 cloves garlic, crushed
- 3cm piece fresh ginger, peeled, grated
- 4 cups reduced-salt chicken stock
- 350g fresh Singapore noodles
- 310g can corn kernels, drained
Nutritional information (per serve)
Instructions and steps:
Step 1 Remove chicken meat from bones. Discard skin and carcass. Shred chicken and set aside. You will need about 2 cups of shredded chicken.
Step 2 Heat oil in a large deep saucepan over medium heat. Add green onion. Cook for 1 minute. Add garlic and ginger. Cook for 1 minute. Add stock and 2 cups water, then bring to the boil.
Step 3 Add noodles, corn and chicken. Cook for 5–7 minutes or until noodles are tender and chicken is heated through. Serve.
About this recipe
First published: June 2009