Chicken Noodle & Creamy Corn Soup
Recipe: #21293
October 13, 2015
Categories: Chicken, Australian, Chinese, Fathers Day, Low Fat, more
"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."
Ingredients
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.