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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I love soups...especially when they are full of flavour like this one Ingredients:
1 barbecued chicken |
1 tablespoon olive oil |
4 green onions, finely sliced |
2 cups chicken consomme |
2 cups salt-reduced chicken stock |
175g fresh singapore noodles, chopped |
420g can sweet corn kernels, drained |
2 tablespoons soy sauce |
Directions:
1. Method
2. Remove skin and meat from chicken carcass. Discard skin and bones. Finely slice or shred meat and place in the fridge until required.
3. Heat oil in a large saucepan over medium heat. Add green onions and cook for 1 to 2 minutes or until tender. Add consomme and stock. Bring to the boil.
4. Reduce heat to medium-low and add noodles. Cook for 2 to 3 minutes or until tender.
5. Add corn kernels, chicken and soy sauce. Stir until well combined and cook for 2 minutes or until chicken and corn is heated through. Serve with dinner rolls.
6. Note: Consomme is a light, full-flavoured stock available in supermarkets. You can use a different chicken stock or water if you don't have any chicken consomme on hand.
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