A perfect weeknight dinner in under 30 minutes? Yup, it’s possible, and you’ll want to add this recipe to your repertoire once you try it. I love easy recipes that don’t take all afternoon to make — recipes like these 15-Minute Chicken & Corn Noodle Soup !
Chicken & Corn Noodle Soup
Print RecipeIngredients
- 2 x 300g cans creamed corn
- 750ml (3 cups) Massel chicken style liquid stock
- 400g chicken breast, thinly sliced
- 2 x 69g pkts chicken wholegrain instant noodles, broken
- 2-3 green shallots, sliced, plus extra sliced, to serve
Instructions
- Combine the creamed corn and chicken stock in a large saucepan over medium-high heat. Bring to a simmer.
- Add the chicken and simmer, stirring, for 2 minutes.
- Add the noodles, discarding flavour sachet, and simmer for a further 4 minutes or until the chicken is cooked through and the noodles are soft. Add the shallot and cook for 1 minute.
- Divide the soup among serving bowls and serve with extra shallot.
