Chicken Noodle Soup
Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
8 Ingredients
Number of servings
6
- 1 cup milk
- 2teaspoons ginger, grated
- 4 cup salt reduced chicken stock
- 4 shallots, sliced
- 125grams thin spaghetti
- 1 garlic clove, crushed
- 600grams chicken thigh fillets, sliced
- 310grams can sweet corn kernels
Nutrition per serving
1140kJ / 273Cal
1140 Kilojoules or 273 Calories
13% of daily energy intake*
Protein
25.7grams
Fat
7.6grams
Carbs
27.5grams
Sugars
6.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Trim excess fat from thigh fillets and slice into thin strips.
Step 2 of 4
Heat the stock and 1 cup water in a medium pan with garlic and ginger, until boiling.
Step 3 of 4
Break spaghetti into short pieces (about 8cm long) and drop into stock. Stir and cook for 2 minutes. Add chicken strips and cook for a further 5 minutes.
Step 4 of 4
Meanwhile, process corn kernels with the milk until roughly chopped. Add to saucepan with half the shallots and heat gently until warmed through. Spoon into bowls and sprinkle with remaining shallots.
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