Chicken Vegetable Noodle Soup

Ingredients

4 cup water 1 small celery stick, diced 1 large carrot, diced 1 clove garlic, crushed 6 spring onions, chopped 440 g can corn niblets =or=- 1 cup frozen corn kernels 1 small red pepper, diced 1 cup diced, cooked chicken meat 85 g sachet 2-minute noodles, chicken f, lavour 1/4 cup teriyaki marinade and baste 1 crusty bread, to serve	Advertisements

Preparation
 
1. Heat water in a large pan, add celery, carrot, garlic, spring
onions, corn, pepper and chicken meat. Simmer for 8 min.

2. Break the noodle cake into pieces and add to the pan together
with seasoning sachet. Simmer for a further 2 mins, add teriyaki
marinade to taste. Serve immediately with crusty bread.

Hint: You can use other leftover cooked meats or chopped sausage in
this recipe. Or you can saute 1 chicken breast fillet in 1
tablespoon of oil, then roughly chop. Add to the soup with other
ingredients.

Posted by : Sue Rykmans.

 

 
Servings: 4

 

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