Chicken, Corn And Noodle Broth

Traditional chicken and corn soup is a family favourite and ready in just half an hour - Perfect!

The ingredient of Chicken Corn And Noodle Broth

• 3 garlic cloves crushed
• 1 tablespoon olive oil
• 500g chicken tenderloins
• 1l 4 cups massel chicken style liquid stock
• 2 fresh corn cobs kernels removed
• 1 bunch baby choy sum ends trimmed washed dried cut into 3cm lengths
• 250g fresh singapore noodles

The Instruction of chicken corn and noodle broth

• combine the garlic and 2 teaspoons of the oil in a medium bowl add the chicken and toss well to coat cover and place in the fridge for 10 minutes to marinate
• heat the remaining oil in a large non stick frying pan over medium high heat add the chicken and cook for 3 minutes each side or until just cooked set aside and cover loosely with foil to keep warm
• bring the stock to the boil in a large saucepan over high heat add the corn kernels and choy sum stems cook stirring occasionally for 5 minutes or until the corn is just tender
• cut the chicken across the grain into 2cm thick slices add the chicken choy sum leaves and noodles to the pan cook stirring occasionally for 2 3 minutes or until the choy sum leaves wilt and the noodles are cooked through

Nutritions of Chicken Corn And Noodle Broth

calories: 359 456 calories
calories: 10 grams fat
calories: 2 grams saturated fat
calories: 27 grams carbohydrates
calories: 3 grams sugar
calories: n a
calories: 38 grams protein
calories: 74 milligrams cholesterol
calories: 1185 93 milligrams sodium
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calories: nutritioninformation