Chicken, corn and noo­dle soup

SERVES 4 PREP + COOK TIME 30 MIN­UTES

Australian Women’s Weekly NZ - - WINTER WARMERS -

1 ta­ble­spoon vegetable oil 1 medium onion (150g), chopped finely

2 cloves gar­lic, crushed

3cm piece fresh ginger (15g), grated 1 litre (4 cups) chicken stock

2 cups (500ml) wa­ter

125g canned creamed corn

420g canned corn ker­nels, rinsed, drained

125g dried wheat noo­dles

350g chicken breast fil­lets, sliced thinly 2 ta­ble­spoons Ja­panese soy sauce

100g baby spinach leaves

4 spring onions, chopped coarsely

1 Heat oil in large saucepan over medium heat; cook onion, gar­lic and ginger, stir­ring, 5 min­utes or un­til onion soft­ens.

2 Add stock, the wa­ter, creamed corn and corn ker­nels to the pan; cover, bring to the boil over high heat.

3 Re­duce heat to low-medium; sim­mer, un­cov­ered, for 5 min­utes.

4 Care­fully break the noo­dles in half and add to the pan. Sim­mer, un­cov­ered, for 2 min­utes. Stir to sep­a­rate noo­dles.

5 Add chicken to the pan with soy sauce; sim­mer, un­cov­ered, 1 minute or un­til chicken is cooked through. Add ex­tra soy sauce to taste, if needed.

6 Stir in spinach; sea­son to taste.

Us­ing a la­dle, di­vide the soup be­tween bowls. Sprin­kle with spring onion.

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