Chicken And Sweetcorn Noodle Soup Recipe

Publish Date
Wednesday, 24 September 2014, 12:00AM
Although it is no longer winter, there’s something about rainy days that makes you crave soup. This is a fantastic soup if you want a low fat meal that's still bursting with flavour. Make sure you use the best fresh stock you can to really make the most of this dish. A deliciously comforting soup that will be welcomed all year round!

Serves: 3-4
Prep time: 15 mins
Cooking time: 30 mins

1ltr good quality chicken stock
2 star anise
4 garlic cloves, peeled and bashed
Large thumb size piece root ginger, sliced
2 free-range chicken breasts, skin off
4tsp rice vinegar
2tsp Thai fish sauce
1tbsp soy sauce
150g shiitake mushrooms
2 fine egg noodle nests, cooked and cooled
1 can sweetcorn, drained and rinsed
Small handful coriander, roughly chopped

  1. Place the chicken stock in a large shallow pan with the star anise, garlic cloves, root ginger and chicken breasts, bring to a very gentle simmer, cover the pan and cook for around 20-25 minutes, turning the chicken once, until it is cooked through. The stock should be steaming but not bubbling during the cooking, so keep an eye on it.

  2. When the chicken is cooked, remove it and allow to cool slightly.

  3. Add the rice vinegar, fish and soy sauces to the pan.

  4. Add the mushrooms to the pan and cook for another five minutes, until they are softened.

  5. Shred the chicken and return to the soup with the cooked noodles and sweetcorn, allow to cook for another couple of minutes, then stir through the coriander and serve.

This soup will keep in the fridge for 2 days, or can be frozen for up to a month.

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