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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Yet another recipe for this traditional soup - this one gets the TICK fron the National Heart Foundation Ingredients:
1 tablespoon canola oil |
400 g chicken fillets, diced |
2 brown onions, finely diced |
2 stalks celery, finely dicd |
2 large carrots, finely diced |
1 liter reduced-sodium chicken broth |
2 cups frozen corn kernels |
100 g egg noodles |
Directions:
1. Brown diced chicken in 1/2 tbsp oil.
2. Set aside.
3. Add remaining oil to pot and cook onion for 2 minutes.
4. Add celery and carrots - cook 4 minutes.
5. Add stock and bring to boil.
6. Simmer 15 minutes.
7. Meanwhile cover noodles with boiling water.
8. Let stand 5 minutes - drain.
9. Add corn,chicken and noodles to pot.
10. Simmer further 5 minutes and serve.
11. For a spicier version add chilli or coriander.
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