Chicken & vegetable noodle soup
4 Servings
Ingredients
| Quantity | 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 | ||
Directions
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.