- Dairy free
- Nut free
- Peanut free
- Shellfish free
- Seafood free
- No added sugar
- Lactose free
This easy take on a classic chicken and corn noodle soup is ready in a flash.
- Serves4
- Cook time15 minutes
- Prep time10 minutes
Ingredients
- 2 corns cobs, husks and silk removed
- 2 cups (500ml) salt-reduced chicken stock
- 1/2 x 340g pkt Coles Asia Thin Egg Noodles
- 400g can creamed corn
- 2 tbs light soy sauce
- 1 tbs sesame oil
- 2 cups shredded Coles RSPCA Approved Hot Roast Chicken
- 1 cup (120g) frozen edamame, peeled
- Finely shredded carrot, to serve
- Thinly sliced spring onion, to serve
- Coriander leaves, to serve
- Chilli oil, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Use a small sharp knife to cut down the side of the corn cobs to release the kernels. Bring the stock and 2 cups (500ml) water to the boil in a large saucepan over high heat.
Step 2
Reduce heat to medium. Add the noodles and cook for 2 mins or until almost tender. Add the corn kernels, creamed corn, soy sauce and sesame oil. Bring to a simmer, then add chicken and edamame. Cook for 2 mins or until heated through.
Step 3
Divide among serving bowls. Top with carrot, spring onion and coriander. Drizzle with chilli oil to serve.
