Yield: 4 Servings
|1 small||Celery stick, diced|
|1 large||Carrot, diced|
|1||Clove garlic, crushed|
|6||Spring onions, chopped|
|440 grams||Can corn niblets =OR=-|
|1 cup||Frozen corn kernels|
|1 small||Red pepper, diced|
|1 cup||Diced, cooked chicken meat|
|85 grams||Sachet 2-minute noodles, chicken flavour|
|¼ cup||Teriyaki marinade and baste|
|Crusty bread, to serve|
1. Heat water in a large pan, add celery, carrot, garlic, spring onions, corn, pepper and chicken meat. Simmer for 8 min.
2. Break the noodle cake into pieces and add to the pan together with seasoning sachet. Simmer for a further 2 mins, add teriyaki marinade to taste. Serve immediately with crusty bread.
Hint: You can use other leftover cooked meats or chopped sausage in this recipe. Or you can saute 1 chicken breast fillet in 1 tablespoon of oil, then roughly chop. Add to the soup with other ingredients.
Posted by : Sue Rykmans.