Chicken Corn and Noodle Soup

A community recipe by Coby

Not tested or verified by Nigella.com

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Introduction

This is quick, easy and very child-friendly. To vary this dish, and make it more Asian inspired, replace the milk with coconut milk, add some soy or fish sauce and a splash of Chinese rice wine. A garnish of chilli would work here too. This soup reheats really well. Serves 6-8

Ingredients

Serves: 4

Metric Cups

600 grams chicken thigh fillets (skinless)
1½ litres chicken stock
2 cloves garlic (crushed)
1 tablespoon fresh ginger (microplaned)
125 grams egg noodles (broken into shorter lengths)
420 tins creamed sweetcorn
250 millilitres milk
4 spring onions (sliced)

21⅙ ounces chicken thigh fillets (skinless)
2⅗ pints chicken broth
2 cloves garlic (crushed)
1 tablespoon fresh gingerroot (microplaned)
4⅖ ounces egg noodles (broken into shorter lengths)
420 tins creamed sweetcorn
9 fluid ounces milk
4 scallions (sliced)

Method

Chicken Corn and Noodle Soup is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Trim excess fat from thigh fillets and slice into thin strips.

Heat the stock (and water if using) in a large pan with garlic and ginger, bring to boil.

Add thigh fillets, bring back to boil, reduce heat and simmer for about 5 minutes, add noodles and simmer for a further 5 minutes or until noodles are nearly cooked.

Add creamed corn, milk and half the spring onions to pan, heat gently until warmed through.

Ladle soup into serving bowls and sprinkle remaining spring onions over to garnish.

Trim excess fat from thigh fillets and slice into thin strips.

Heat the stock (and water if using) in a large pan with garlic and ginger, bring to boil.

Add thigh fillets, bring back to boil, reduce heat and simmer for about 5 minutes, add noodles and simmer for a further 5 minutes or until noodles are nearly cooked.

Add creamed corn, milk and half the scallions to pan, heat gently until warmed through.

Ladle soup into serving bowls and sprinkle remaining scallions over to garnish.