Chicken Corn Noodle Soup
Chicken Corn Noodle Soup is a quick and easy recipe. Loaded with tender chicken, fresh veggies and noodles, the whole family will enjoy this meal.
Servings: 4
Calories: 572kcal
Ingredients
- 2 tablespoons olive oil
- 2 chicken breasts cut in half lengthways then chopped into small pieces
- ½ medium onion skin peeled, diced
- 1 tablespoon garlic minced
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 cups/1 litre chicken stock (chicken broth)
- 300 grams/10 oz rice noodles
- 1 large carrot peeled and diced
- 4 mini corn cobs cut in half, you will have 8 portions
Garnish (optional):
- black pepper
- green onions green bit only, finely sliced
Instructions
- Brown chicken: place a large Dutch oven onto the stove top, turn the heat to high, add the olive oil, chicken pieces, onion, garlic, salt and pepper.
- Liquids and noodles: pour the chicken stock into the pot then place the noodles in a flat layer on top.
- Vegetables: add the carrot pieces and chopped corn cobs to the stock.
- Cook: once all of the ingredients are in the Dutch oven, we want to let them cook. Keep the heat on high and let the soup simmer and bubble away for 15 to 20 minutes.
- Serve: to serve the soup garnish the top of it with black pepper and then sprinkle some sliced green onions over the surface. Provide bowls for serving with both forks and spoons.
Nutrition
Calories: 572kcal | Carbohydrates: 75g | Protein: 33g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 80mg | Sodium: 789mg | Potassium: 797mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3052IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 2mg