Chicken, Corn & Noodle Soup
Is there anything that satisfies quite like chicken noodle soup? This version brings sweet corn and fresh baby spinach together with comforting noodles. Comforting, nourishing, delicious — our Chicken, Corn and Noodle Soup ticks all the boxes.
Ingredients
- 100 grams baby spinach leaves
- 4 cups chicken stock
- 125 grams canned creamed corn
- 4 green onions, trimmed, coarsely chopped
- 125 grams dried wheat noodles
- 350 grams chicken breast fillets, thinly sliced
- 1 brown onion, finely chopped
- 15 grams fresh ginger, peeled, finely grated
- 420 grams canned corn kernels, rinsed and drained
- 2 cloves garlic, crushed
- 1 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 100 grams baby spinach leaves
- 4 cups chicken stock
- 125 grams canned creamed corn
- 4 green onions, trimmed, coarsely chopped
- 125 grams dried wheat noodles
- 350 grams chicken breast fillets, thinly sliced
- 1 brown onion, finely chopped
- 15 grams fresh ginger, peeled, finely grated
- 420 grams canned corn kernels, rinsed and drained
- 2 cloves garlic, crushed
- 1 tablespoons vegetable oil
- 2 tablespoons soy sauce
- Step 1 of 6Heat oil in a large saucepan on the stove over medium heat for 1 minute. Add onion, garlic and ginger and stir with a wooden spoon for about 5 minutes or until the onion is soft.
- Step 2 of 6Add stock, 2 cups of water and both corns to the pan. Place lid on pan, turn heat to high and bring to the boil.
- Step 3 of 6Keep the green parts of green onion in a small bowl; add the white parts to the pan. Reduce the heat to medium-low. Simmer, uncovered, for 5 minutes.
- Step 4 of 6Carefully break the noodles in half and add to the pan. Simmer, uncovered, for about 2 minutes. Stir to separate the noodles.
- Step 5 of 6Add chicken to pan and simmer, uncovered, about 1 minute or until the chicken is cooked. (Add extra soy sauce to taste, if needed.)
- Step 6 of 6Stir in the spinach. Divide soup into four serving bowls. Sprinkle with remaining green onion.
Method
- Step 1 of 6Heat oil in a large saucepan on the stove over medium heat for 1 minute. Add onion, garlic and ginger and stir with a wooden spoon for about 5 minutes or until the onion is soft.
- Step 2 of 6Add stock, 2 cups of water and both corns to the pan. Place lid on pan, turn heat to high and bring to the boil.
- Step 3 of 6Keep the green parts of green onion in a small bowl; add the white parts to the pan. Reduce the heat to medium-low. Simmer, uncovered, for 5 minutes.
- Step 4 of 6Carefully break the noodles in half and add to the pan. Simmer, uncovered, for about 2 minutes. Stir to separate the noodles.
- Step 5 of 6Add chicken to pan and simmer, uncovered, about 1 minute or until the chicken is cooked. (Add extra soy sauce to taste, if needed.)
- Step 6 of 6Stir in the spinach. Divide soup into four serving bowls. Sprinkle with remaining green onion.
Nutrition per serving
1325 Kilojoules
Protein18 grams
Fat20 grams
Carbs15 grams
Sugars10 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 6Heat oil in a large saucepan on the stove over medium heat for 1 minute. Add onion, garlic and ginger and stir with a wooden spoon for about 5 minutes or until the onion is soft.
- Step 2 of 6Add stock, 2 cups of water and both corns to the pan. Place lid on pan, turn heat to high and bring to the boil.
- Step 3 of 6Keep the green parts of green onion in a small bowl; add the white parts to the pan. Reduce the heat to medium-low. Simmer, uncovered, for 5 minutes.
- Step 4 of 6Carefully break the noodles in half and add to the pan. Simmer, uncovered, for about 2 minutes. Stir to separate the noodles.
- Step 5 of 6Add chicken to pan and simmer, uncovered, about 1 minute or until the chicken is cooked. (Add extra soy sauce to taste, if needed.)
- Step 6 of 6Stir in the spinach. Divide soup into four serving bowls. Sprinkle with remaining green onion.