Chicken and Sweet Corn Noodle Soup

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Ingredients

This makes enough for 2 portions, approximately 2g of fat per portion

  • 80g cook chicken breast, shredded
  • 1/2 can of creamed corn
  • 1tsp fresh ginger, crushed
  • 1 clove of garlic, crushed
  • 46g of fine noodles
  • 2 tsp powdered chicken bouillon
  • 1tsp each, turmeric and white pepper, (optional)
  • 1tsp if chives/ spring onion to garnish
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Method

  • 1 To a pan add around 300/400ml of water
  • 2 Add the garlic, ginger, and if using the turmeric and pepper together with the noodles and bouillon.
  • 3 Allow to simmer until the noodles are tender.
  • 4 Add the cooked shredded chicken breast and half a can of creamed corn.
  • 5 Allow to come up to a boil and reduce heat. If the soup is too watery continue to simmer until desired consistency, or if soup is too thick add a little water.
  • 6 Check the seasoning suits your taste and serve with chives or spring onions as a garnish.

Please note this isn’t a thick soup.

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