Chicken Noodle & Creamy Corn Soup

10m
Prep Time
30m
Cook Time
40m
Ready In

Recipe: #21293

October 13, 2015



"So easy for that cold winter's night. So very easy to make. I have also used left over chicken for this recipe. Fresh noodle's could also be used instead of dried, but you must cut them for using."

Original is 3-4 servings

Nutritional

  • Serving Size: 1 (338.4 g)
  • Calories 227.4
  • Total Fat - 2.3 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 120.1 mg
  • Sodium - 1879.5 mg
  • Total Carbohydrate - 38.8 g
  • Dietary Fiber - 7.5 g
  • Sugars - 7.5 g
  • Protein - 16.4 g
  • Calcium - 82 mg
  • Iron - 3 mg
  • Vitamin C - 29.8 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Saute the chicken in a small non-stick pan. When chicken is browned, add soy sauce to pan with chicken and simmer for 1 minute. Remove from heat and set aside.

Step 2

In a separate pan, add the carrot and celery to the stock plus 1 cup of water. add broken noodles and add.

Step 3

When the noodles are almost cooked add peas and spring onion.

Step 4

When noodles and vegetables are cooked, add the creamed corn plus the chicken with the soy sauce.

Step 5

Stir and serve immediately

Tips


No special items needed.

0 Reviews

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