Name: Chicken, corn and noodle soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 (150g) brown onion, finely chopped; 2 clove garlic, crushed; 3 centimetre (15g) fresh ginger, peeled, finely grated; 420 gram canned corn kernels, rinsed, drained; 1 tablespoon vegetable oil; 4 cup (1l) chicken stock; 2 cup (500ml) water; 125 gram canned creamed corn; 4 green onions, trimmed, coarsely chopped; 125 gram dried wheat noodles; 350 gram chicken breast fillets, thinly sliced; 2 tablespoon japanese soy sauce; 100 gram baby spinach leaves

Ingredients

1 (150g) brown onion, finely chopped

2 clove garlic, crushed

3 centimetre (15g) fresh ginger, peeled, finely grated

420 gram canned corn kernels, rinsed, drained

1 tablespoon vegetable oil

4 cup (1l) chicken stock

2 cup (500ml) water

125 gram canned creamed corn

4 green onions, trimmed, coarsely chopped

125 gram dried wheat noodles

350 gram chicken breast fillets, thinly sliced

2 tablespoon japanese soy sauce

100 gram baby spinach leaves

Method

1.Heat oil in a large saucepan on the stove over medium heat for 1 minute. Add onion, garlic and ginger and stir with a wooden spoon for about 5 minutes or until the onion is soft.

2.Add stock, water and both corns to the pan. Place lid on pan, turn heat to high and bring to the boil.

3.Keep the green parts of green onion in a small bowl; add the white parts to the pan. Reduce the heat to medium-low. Simmer, uncovered, for 5 minutes.

4.Carefully break the noodles in half and add to the pan. Simmer, uncovered, for about 2 minutes. Stir to separate the noodles.

5.Add chicken to pan and simmer, uncovered, about 1 minute or until the chicken is cooked. (Add extra soy sauce to taste, if needed.)

6.Stir in the spinach. Divide soup into four serving bowls. Sprinkle with remaining green onion.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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