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How to make 15 minute chicken and corn noodle soup

Yield = 4
Prep time: 0:05
Cook time: 0:10
Total time: 0:15

Ingredients

  • 2 x 300g cans creamed corn
  • 750ml (3 cups) Massel chicken style liquid stock
  • 400g chicken breast, thinly sliced
  • 2 x 69g pkts chicken wholegrain instant noodles, broken
  • 2-3 green shallots, sliced, plus extra sliced, to serve

Method

  • Step 1 Combine the creamed corn and chicken stock in a large saucepan over medium-high heat. Bring to a simmer.
  • Step 2 Add the chicken and simmer, stirring, for 2 minutes.
  • Step 3 Add the noodles, discarding flavour sachet, and simmer for a further 4 minutes or until the chicken is cooked through and the noodles are soft. Add the shallot and cook for 1 minute.
  • Step 4 Divide the soup among serving bowls and serve with extra shallot.