Chicken and corn soup with vermicelli noodles recipe
Warm up with a bowl of this soothing chicken and corn noodle soup. This Asian-inspired soup is quick, easy and tasty - a great way to take the winter chill out of the air.
Ingredients
- 1 carrot
- 3 cup (750ml) salt-reduced chicken stock
- 1 litre water
- 600 gram chicken breast fillet, thinly sliced widthways
- 200 gram dried vermicelli noodles
- 310 gram can corn kernels, rinsed, drained
- 2 teaspoon salt-reduced soy sauce
- 1 tablespoon chives, snipped
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