Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | Water |
| 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.