I shared a pic of this chicken soup after making it for dinner last night and quickly received a flurry of requests asking for the recipe. The thing I love about this dish is that it’s a quick and easy chicken soup recipe, and it means I can get dinner on the table in a flash—particularly great for when the kids are starving and need to be fed immediately! It also uses really easy to find ingredients, so most of the time you can usually whip it up with what you may already have on hand in the fridge and the pantry. If you’re like me and like collecting simple yet delicious recipes to add to your dinner repertoire I highly recommend this one, plus even better, it is kid-approved. I know I’m going to be doing this soup a lot once winter rolls around. I hope you like it!
What you need:
2 litres of chicken stock
1 x 400g tin of corn kernels
1 x 400g tin of creamed corn
1 BBQ chicken, shredded (or you can poach chicken breasts if you’d prefer to DIY)
1 tablespoon of soy sauce
What to do:
1. Put all of the above ingredients into a pot. Bring to a boil and lower the temperature and leave to simmer while you prep the noodles.
2. Cook a packet of Hokkien noodles (whatever size you like) in a bowl of boiling water for 2-5 minutes.
3. Chop shallots, coriander and bok choy (you can use however much you like) to add to soup.
4. Drain noodles and add them to the soup.
5. Add the greens and be sure not to leave them cooking too long as they will go soggy.
5. Cook for a further 2 minutes.
6. Serve hot. You also can garnish with chilli and coriander before serving if you wish.