Chicken, Corn and Noodle Soup

I had a really hard time figuring out what to say to introduce this meal. Its been a tough couple of days in our household. A very good friend suffered horrible injuries in a freak accident which landed her on the operating table and now in hospital for at minimum a week.

When I got home today from seeing her, the last thing I wanted to do was cook but I knew I should make something. I had a look and found that we had left over BBQ chicken and enough in the pantry to create this comforting soup. It turned out to be just what I needed.

That whole chicken soup for the soul stuff? They might actually be onto something. Just wish I could have taken some in so our friend didn’t have to eat hospital food!

If you read this, please send good vibes to our dear friend for a speedy recovery!

Now, on to the yummy stuff!

Prep time 15 mins, Cooking time 15 mins,  Serves 6

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420g can sweet corn kernels

420g can creamed corn

270g packet dry ramen noodles

1 small bunch spring onion

2 eggs – beaten

1tbs sesame oil

3tbs soy sauce

1 litre chicken stock

1 ½ tbs corn flour

5 tbs water

½ BBQ Chicken – shredded (I used left overs so about ½ a chicken was more than enough)

1 inch piece of ginger – grated

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  1. Bring stock to the boil and add in one strand of spring onion and the grated ginger.
  2. In a bowl mix the two tins of corn and add soy, oil and beaten eggs mixing till combined.
  3. Add corn mix to the stock. Stir well and removed strand of spring onion.
  4. Add shredded chicken to the stock mixture.
  5. In a cup mix the corn flour and 5 tbs water making sure there are no lumps.
  6. While the pot is boiling, add the corn flour and water and stir until thickened slightly.
  7. Add ramen noodles and cook until tender.
  8. Serve topped with sliced spring onion and your favourite crusty bread.
  9. Enjoy!

~A

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