Chicken noodle soup

Chicken noodle soup

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Corn adds sweetness to this much-loved chicken noodle soup.

The ingredient of Chicken noodle soup

  1. 1 barbecued chicken
  2. 1 tablespoon olive oil
  3. 4 green onions, finely sliced
  4. 2 cups chicken consomme
  5. 2 cups Massel chicken style liquid stock
  6. 175g fresh Singapore noodles, chopped
  7. 420g can sweet corn kernels, drained
  8. 2 tablespoons soy sauce

The instruction how to make Chicken noodle soup

  1. Remove skin and meat from chicken carcass. Discard skin and bones. Finely slice or shred meat and place in the fridge until required.
  2. 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.
  3. Reduce heat to medium-low and add noodles. Cook for 2 to 3 minutes or until tender.
  4. 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.

Nutritions of Chicken noodle soup

fatContent: 238.044 calories
saturatedFatContent: 7.9 grams fat
carbohydrateContent: 1.9 grams saturated fat
sugarContent: 22.4 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 19 grams protein
sodiumContent: 57.3 milligrams cholesterol

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