Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Workshops 12 month plans only. Offer ends 25/11/24. See terms.
Join now
Photo of Chicken, corn and noodle soup by WW

Chicken, corn and noodle soup

4
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Moderate
Ready in just 20 minutes and jammed full of flavour!

Ingredients

Fresh ginger

1 tsp, finely grated

Green shallot(s)

6 individual, sliced

Salt reduced chicken stock

4 cup(s), (1L)

Frozen corn

2 cup(s), (320g)

Canned creamed corn

300 g

Asparagus

2 bunch(es), chopped into 1cm pieces

Fresh egg noodles

200 g, thin variety

Soy sauce

1 tbs, light variety

Cooked skinless chicken breast

2 cup(s), (poached)

Oil spray

1 x 3 second spray(s)

Instructions

  1. Lightly spray a large saucepan with oil and heat over medium heat. Cook ginger and the white part of the shallot, stirring, for 1 minute or until fragrant.
  2. Add stock and 3 cups (750ml) water, and bring to the boil over high heat. Add corn kernels, creamed corn, asparagus, noodles, soy sauce and chicken and simmer, uncovered, for 2 minutes, or until hot. Stir in remaining shallot. Season with salt and white pepper.

Notes

SERVING SUGGESTION: Top with ¼ cup fresh coriander leaves. VARIATION: Swap asparagus for 200g snow peas or broccoli florets. in Step 2.

You might like

You might like