Chicken & vegetable noodle soup

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.

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