Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 1tablespoons extra virgin olive oil
- 1 brown onion, diced
- 2 carrots, diced
- 1 celery stalk, diced
- 500grams chicken breast fillets
- 2 cups salt-reduced chicken stock
- 125grams rice vermicelli noodles, broken in half
- 120grams baby spinach leaves
- 2 sweet corn cobs, kernels removed
Nutrition per serving
1820kJ / 435Cal
1820 Kilojoules or 435 Calories
21% of daily energy intake*
Protein
46.8grams
Fat
8.8grams
Carbs
45.5grams
Sugars
9.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Pop this hearty chicken and corn noodle soup in a flask for a nutritious and delicious pack-and-go lunch. Full of flavour, the whole family will love this tasty recipe.
Method
Step 1 of 2
Heat oil in a large saucepan over low heat. Add onion, carrot and celery and cook, stirring, for 5 minutes or until softened.
Step 2 of 2
Add chicken, stock and 5 cups cold water to saucepan. Bring to the boil, then reduce heat to low and cover and simmer for 20 minutes. Transfer chicken to a plate. Using 2 forks, shred chicken, then return to saucepan. Add noodles, spinach and corn and cook, stirring, for a further 2 minutes or until spinach has just wilted and noodles are warmed through. Serve.
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