One-Pot Chicken Noodle Soup
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One-Pot Chicken Noodle Soup

One-Pot Chicken Noodle Soup

with Veggies & Crispy Shallots

One pot is all you need to whip up this slurptastic noodle delight! Oozing with umami flavours and colourful veggies, dinner will quickly become your favourite meal of the day!

This recipe is under 650kcal per serving.

Tags:
Calorie Smart
•Kid Friendly
•Easy Prep
Allergens:
Gluten
•Wheat
•Soy

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

1

carrot

1 packet

chicken breast

1 tin

sweetcorn

1 packet

udon noodles

(Contains Gluten, Wheat;)

1 sachet

chicken-style stock powder

1 packet

crispy shallots

1 pinch

chilli flakes

1 packet

garlic paste

1 packet

char siu paste

(Contains Soy;)

1 packet

Asian greens

Not included in your delivery

olive oil

1.5 cup

boiling water

1 drizzle

vinegar (white wine or rice wine)

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Nutritional Values

Energy (kJ)2667 kJ
Fat21.4 g
of which saturates8.5 g
Carbohydrate74.2 g
of which sugars12.9 g
Protein40.6 g
Sodium1661 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan
•Large Non-Stick Pan

Instructions

1
1

• Boil the kettle. • Thinly slice carrot into half-moons. Cut chicken breast into 2cm chunks. • Drain sweetcorn. Roughly chop Asian greens.

Little cooks: Older kids can help out with the can opener under adult supervision.

2
2

• In a large saucepan, heat a drizzle of olive oil over high heat. Cook chicken until starting to brown, 2-3 minutes. Add carrot and cook, tossing, until tender and chicken is cooked through, 4-5 minutes. • Add garlic paste and cook until fragrant, 1 minute. • Reduce heat to medium-high, then add char siu paste, chicken-style stock powder, the boiling water (11/2 cups for 2 people / 3 cups for 4 people) and udon noodles. Cook, stirring occasionally with a fork, until noodles are separated, 3-4 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

3
3

• Add sweetcorn, Asian greens and a drizzle of the vinegar and cook, stirring, until greens are wilted, 1-2 minutes.

4
4

• Divide Asian-style chicken noodle soup between bowls. • Sprinkle with chilli flakes (if using) and crispy shallots to serve. Enjoy!

Little cooks: Add the finishing touch by sprinkling over the crispy shallots!