Comforting Chicken & Corn Noodle Soup

Name: Comforting Chicken & Corn Noodle Soup
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 2 fillet chicken breast; 2 unit egg noodles; 1 knob ginger; ½ brown onion; 2 tsp vegetable stock; 70 g baby spinach leaves; 1 cob corn; 1 lime leaves; 1 long red chilli; 1 bunch chives; 2 clove garlic; 1 L boiling water; 2 tbs soy sauce (or gluten-free tamari soy sauce); ½ lime; salt; pepper; vegetable oil

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Just about every culture in the world has some version of chicken noodle soup, and it’s not hard to see why! There’s nothing quite as perfect on a cold night. This Asian-style soup is still perfectly fresh – we love the addition of fresh spinach at the very end.

Tags:

One Pot Wonder

Allergens:

Eggs

•Gluten

•Wheat

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 fillet

chicken breast

2 unit

egg noodles

(Contains: Eggs, Gluten, Wheat;)

1 knob

ginger

brown onion

2 tsp

vegetable stock

70 g

baby spinach leaves

1 cob

corn

lime leaves

long red chilli

1 bunch

chives

2 clove

garlic

lime

Not included in your delivery

1 L

boiling water

2 tbs

soy sauce (or gluten-free tamari soy sauce)

(Contains: Soy, Gluten;)

salt

pepper

vegetable oil

Nutritional Values

per serving

Calories1740 kcal

Fat4.8 g

of which saturates1.1 g

Carbohydrate51.2 g

of which sugars5.9 g

Dietary Fibre0 g

Protein35 g

Sodium2170 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Pot

•Bowl

Cooking Steps

PDF

To prepare the ingredients, peel the garlic and ginger. Then, crush the garlic and finely slice the ginger. Halve and slice the onion. Deseed and finely slice the chilli. Remove the corn kernels and reserve the cob. Slice the lime into wedges.

Bring a large pot of water to the boil and cook the egg noodles according to the packet instructions or until tender. Drain, rinse and set aside.

Heat some vegetable oil in a large pot over a medium heat. Add the garlic, ginger, brown onion and half of the long chilli and cook for 2-3 minutes. Add the vegetable stock powder, boiling water, and the stripped corn cob to the pot and cover. Bring to the boil then reduce heat to medium and add the chicken breast fillets. Cook for 5 minutes or until just cooked through. Remove the chicken and slice it into strips, set aside.

Add the soy sauce to the pot, taste and season accordingly. Remove the corn cob then add the corn kernels and noodles back to the pot and cook for 1-2 minutes until the corn kernels are bright yellow but still tender.

Divide the baby spinach between serving bowls, add the noodles, top with the chicken and ladle over the soup. Garnish with the remaining chilli, chives, and serve with lime wedges.