This chicken and corn noodle soup is a family favouriteand agreat way to use up roast chicken.If you take the time to make homemade broth it will be incredibly flavourful and nourishing.
Ingredients
| 6 cups | Chicken or vegetable stock, preferably homemade |
| 1 cup | Cooked leftover chicken, pulled (Main) |
| 2 cloves | Garlic |
| 1 Tbsp | Grated fresh ginger |
| 1 Tbsp | Light soy sauce |
| 200 g | Egg noodles, broken into small pieces (Main) |
| 400 g | Corn kernels, frozen or canned (Main) |
| 1 | Spring onion |
| 1 | Egg |
| 1 dash | Sesame oil |
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Directions
- Place stock, sliced garlic, grated ginger and soy sauce in a large saucepan. Bring to the boil then simmer for 10 minutes to allowflavoursto infuse.
- Add noodles and simmer for 3 to 5 minutes to cook. Add drained corn(defrosted if frozen), chickenand simmer for 1 minute more.Remove pot from heat. In a small bowl, whisk egg lightly with sesame oil. Slowly swirl soup with a spoon, creating a whirlpool and slowly pour in egg, keep stirring till you see an even spread of egg'threads'.Serve in bowls withsliced spring onionto garnish.
