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CHICKEN CORN AND NOODLE SOUP

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Serves: 4

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What does this mean?

This is quick, easy and very child-friendly. To vary this dish, and make it more Asian inspired, replace the milk with coconut milk, add some soy or fish sauce and a splash of Chinese rice wine. A garnish of chilli would work here too. This soup reheats really well. Serves 6-8

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Ingredients

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  • 600 grams chicken thigh fillets (skinless)
  • 1.5 litres chicken stock
  • 2 cloves garlic (crushed)
  • 1 tablespoon fresh root ginger (microplaned)
  • 125 grams egg noodles (broken into shorter lengths)
  • 420 tins creamed sweetcorn
  • 250 ml milk
  • 4 spring onions (sliced)

Method

  1. Trim excess fat from thigh fillets and slice into thin strips.
  2. Heat the stock (and water if using) in a large pan with garlic and ginger, bring to boil.
  3.  Add thigh fillets, bring back to boil, reduce heat and simmer for about 5 minutes, add noodles and simmer for a further 5 minutes or until noodles are nearly cooked.
  4. Add creamed corn, milk and half the spring onions to pan, heat gently until warmed through.
  5. Ladle soup into serving bowls and sprinkle remaining spring onions over to garnish.

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