2 x 69g pkts chicken wholegrain instant noodles, broken
2-3 green shallots, sliced, plus extra sliced, to serve
Nutrition info
Method
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Step 1 Combine the creamed corn2 x 300g cans creamed corn and chicken stock750ml (3 cups) chicken style liquid stock in a large saucepan over medium-high heat. Bring to a simmer.
Step 2 Add the chicken400g chicken breast, thinly sliced and simmer, stirring, for 2 minutes.
Step 3 Add the noodles2 x 69g pkts chicken wholegrain instant noodles, broken, discarding flavour sachet, and simmer for a further 4 minutes or until the chicken400g chicken breast, thinly sliced is cooked through and the noodles are soft. Add the shallot2-3 green shallots, sliced, plus extra sliced, to serve and cook for 1 minute.
Step 4 Divide the soup among serving bowls and serve with extra shallot.