Low Fat Chicken, Corn and Noodle Soup
(2)
45 minutes
A lovely Chinese-style chicken and corn noodle soup, very simple to make. If you like it spicy, add some chilli flakes.
binn
1 person made this
Ingredients
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
Directions
Preparation:10min ›
Cook:35min ›
Ready in:45min
- 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.
- Add the noodles and cook 5 more minutes.
- Add the corn and chicken and cook 2 minutes.
- Mix in the blended cornflour and simmer 1 minutes, stirring until thickened and smooth. Season with salt and pepper. Serve!
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(2)
Reviews in English (2)
7
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)
0
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)