| Servings | serves |
Ingredients
- 6 teaspoons Chicken Stock Powder dissolved in 1½ litres hot water
- 280 grams Chicken Breast Fillet
- 350 grams Egg Noodles
- 240 grams Corn Kernels rinsed, drained
- 80 grams Baby Spinach Leaves
- 1 tablespoon Soy Sauce
- 2 Shallot ends trimmed, thinly sliced
Ingredients
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Instructions
- Pour stock into a large saucepan and place over medium-high heat. Add chicken, cover and simmer for 10 minutes, or until chicken is cooked through. Use a slotted spoon to remove chicken. Set aside to cool, then shred chicken.
- Add noodles to stock and cook uncovered for 3 minutes, or until tender. Add shredded chicken, corn, spinach, soy sauce and shallots. Season to taste with salt and pepper.
- Ladle soup among serving bowls and serve.
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