Chicken and corn noodle soup

Serves: 4
Time to make: 20 mins

Total cost: $ 11.14 / $ 2.79 per serve

(at time of publication)

Ingredients
Nutrition Info.(per serve)

3 cups reduced-salt chicken or vegetable stock
3 cups water
5cm piece fresh ginger, peeled and cut into matchsticks
2 cloves garlic, crushed
400g skinless chicken breast
150g vermicelli rice noodles
410g can sweet corn sweetcornXkernels, drained
1/3 cup salt-reduced soy sauce
1 cup bean sprouts
4 spring onions, sliced
2 small red chillies, thinly sliced (optional)

Nutrition Info

Kilojoules 1155kJ
Calories 0.00cal
Protein 17g
Total fat 2g
Saturated fat 1g
Carbohydrates 50g
Sugars 10g
Dietary fibre 4g
Sodium 1470mg
Calcium 50mg
Iron 2.5mg

Instructions

1 Combine stock, water, ginger and garlic in a large saucepan over medium heat. Bring to the boil. Reduce heat to low. Add chicken and simmer, covered, for about 10-12 minutes, or until chicken is cooked. Transfer chicken to a plate and shred.

2 Add noodles to soup and cook, stirring, for about 2 minutes, or until noodles soften.

3 Add chicken and stir until hot. Remove from heat.

4 Add remaining ingredients to soup. Use tongs to divide noodles among soup bowls. Ladle over soup and serve.

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Author:Amanda Lennon

Photographer: Cath Muscat

First published: May 2008