Low Fat Chicken, Corn and Noodle Soup

    45 minutes

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

    1 person made this

    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!

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (2)


    A very tasty and easy to follow recipie. Extreemly pleased and tasted just like the take away  -  30 May 2012  (Review from Allrecipes UK & Ireland)


    Lovely, extremely easy to make and most of the ingredients are either in the cupboard or in the fridge  -  26 Jan 2016  (Review from Allrecipes UK & Ireland)