This soup is a regular feature on our week night menu. It takes a quick 15 minutes to make from start to finish – assuming you have pre-cooked chicken on hand! Best of all, it’s healthy, everyone eats it, including our fussy Small Child. Use whatever vegetables are in season, or what’s in your fridge (or leave them out if you are short on time!).
1L carton of Campbell’s chicken stock
410g can creamed sweet corn
1-2 chicken cooked breasts –shredded (use a fork to pull the meat apart)
1 packet fresh noodles (I use Trident’s Singapore noodles)
6 large button mushrooms – sliced
2 spring onions – sliced into 1cm pieces
Good handful of pre-washed baby spinach leaves
¼ c frozen sweet corn
1 carrot – cut into matchstick sized pieces
2 tsp soy sauce
¼ tsp white pepper
Sweet chilli sauce (optional)
Toasted sesame seeds (optional)>
Chopped coriander (optional)
Step 1: Biff the stock and the cream corn into a medium sized saucepan. Bring to the boil over a medium heat. Reduce heat. Simmer for 3 minutes.
Step 2: Add everything else. Heat through until carrot and noodles are cooked (5 minutes max).
Step 3: Serve into bowls. Garnish with the ‘optional’ extras in the list of ingredients if you like (I like a bit of extra soy sauce at the end too!).