Yield: 4 Servings
Measure | Ingredient |
---|---|
4 cups | Water |
1 small | Celery stick, diced |
1 large | Carrot, diced |
1 \N | Clove garlic, crushed |
6 \N | 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 |
\N \N | 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.