Chicken Corn Noodle Soup
The Chicken Corn Noodle Soup recipe ideal by Maryam Mounajed. A great Ramadan recipe.
Equipment
- Pot
- Mixing spoon
Ingredients
- 2 tbsp Olive oil
- 1 tbsp Butter
- 1 Onion (diced)
- 3 Garlic cloves (crushed)
- 500 g Chicken breast (finely chopped)
- 1 can Corn kernals
- 1 can Creamed corn
- 1½ L Water
- 3 Chicken stock cubes
- 500 g Egg fresh noodles
- Salt & pepper
Instructions
- In a pot add the butter and olive oil, allow to melt and sautee the onion until soft. Add the garlic and chicken. Allow to cook for 3-4 minutes.
- Add in the water, creamed corn, corn kernals and stock cubes. Season with salt and pepper and allow to cook for 15 minutes. Prior to serving, add the egg noodles to the boiling soup. Cook for 1 to 2 minutes if your using fresh egg nooodles.
Did you make this recipe?
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