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Chicken Noodle and Creamy Corn Soup

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“So easy for that cold winter's night. So very easy to make. I have also used left over chicken for this recipe. Fresh noodle's could also be used instead of dried, but you must cut them for using.”
READY IN:
40mins
SERVES:
3
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Saute chicken in a small non-stick pan. When chicken is browned, add soy sauce to pan with chicken and simmer for 1 minute. Remove from heat and set aside.
  2. In a separate pan, add the carrot and celery to the stock plus 1 cup of water. add broken noodles and add.
  3. When the noodles are almost cooked add peas and spring onion.
  4. When noodles and vegetables are cooked, add the creamed corn plus the chicken with the soy sauce.
  5. Stir and serve immediately.

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