Low Fat Chicken, Corn and Noodle Soup

Low Fat Chicken, Corn and Noodle Soup

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A lovely Chinese-style chicken and corn noodle soup, very simple to make. If you like it spicy, add some chilli flakes.


Serves: 4 

  • 2 chicken stock cubes, dissolved in 850ml boiling water
  • 1 bunch spring onions, finely sliced
  • 1 small leek, sliced
  • 1 teaspoon Chinese five spice powder
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, crushed
  • 2 tablespoons light soy sauce
  • 50g thin noodles
  • 50g corn kernels, defrosted if frozen
  • 50g cooked chicken, shredded
  • 1 tablespoon cornflour blended with 3 tablespoons cold water
  • salt and pepper, to taste

Preparation:10min  ›  Cook:35min  ›  Ready in:45min 

  1. Pour the chicken stock into a large saucepan with a lid and add the spring onions, leek, five spice, ginger, garlic and soy sauce. Cover and simmer gently for 10 minutes.
  2. Add the noodles and cook 5 more minutes.
  3. Add the corn and chicken and cook 2 minutes.
  4. Mix in the blended cornflour and simmer 1 minutes, stirring until thickened and smooth. Season with salt and pepper. Serve!

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