Chicken and corn noodle soup

July 31, 2013
by hellofreshau Uncategorized @au

    Chicken and corn noodle soup

    Ingredients for two people

    2 tbsvegetable oil
    2garlic cloves, minced
    2 stalkssilverbeet, stems finely chopped & leaves shredded
    10 gvegetable stock
    350 gchicken breast
    200 grice vermicelli noodles
    1corn , kernels removed
    1 bunchspring onion, thinly sliced

    Hellofresh recipe

    For the soup

    Heat the vegetable oil in a large saucepan over medium heat. Add the garlic and the finely chopped silverbeet stems. Cook for 2 minutes or until soft, stirring occasionally.

    Dissolve every 10g of vegetable stock into 1 litre of boiling water (10g : 1L). Add the vegetable stock and increase heat to medium-high and bring to the boil. Reduce the heat to low and poach the chicken breast for approximately 10-15 minutes or until cooked through. Once the chicken is cooked through remove the chicken from the pot and shred using a fork and knife, cover and set aside. Add the vermicelli noodles and stir until the noodles have separated. Simmer uncovered for 4 minutes.

    Add corn and silverbeet leaves and return the shredded chicken to the pot. Cook for 3 minutes or until corn kernels are cooked through. Season with sea salt and freshly cracked pepper, stir well.

    To serve

    Ladle the chicken and corn noodle soup into warmed bowls, garnish with remaining spring onions and enjoy in this winter warmer!

    To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website

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