Chicken & Corn Noodle Soup
Equipment
Ingredients
Ingredients
chicken breast (diced)
300 g
sweet corn kernels (drained)
400 g
egg noodles
200 g
chicken stock
1.2 L
spring onions (sliced)
2 pcs
soy sauce
2 tbsp
fresh ginger (minced)
1 tsp
garlic cloves (minced)
2 pcs
sesame oil
1 tsp
Instructions
Prepare ingredients
Dice chicken breast, mince garlic and ginger, slice spring onions.
Cook chicken
Heat oil in a large pot over medium heat. Add chicken and cook until lightly browned.
Add aromatics
Add minced garlic and ginger to the pot. Stir for 1 minute until fragrant.
Add stock and corn
Pour in chicken stock and add drained corn kernels. Bring to a boil.
Cook noodles
Add egg noodles to the boiling soup and cook according to package instructions until tender.
Season and finish
Stir in soy sauce and sesame oil. Garnish with sliced spring onions before serving.
Storage
Noodles may absorb liquid when stored; add extra stock when reheating
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