Chicken, corn and noodle soup
- 2 tablespoons olive oil
- 1 large white onion, finely chopped
- 2 garlic cloves, crushed
- 3 stalks silverbeet, stems finely chopped, leaves shredded
- 6 cups chicken stock
- 3 small chicken breast fillets, trimmed, diced
- 80g (2 1/2oz)egg vermicelli noodles
- 1cup frozen or can corn kernels
Heat oil in a large saucepan over medium heat. Add onion, garlic and silverbeet stems. Cook, stirring, for 2 minutes or until soft.
Add stock and increase heat to medium-high. Bring to the boil. Add chicken and noodles. Stir until noodles have separated. Simmer, uncovered, for 8 minutes.
Add corn and silverbeet leaves. Cook for 3 to 4 minutes or until corn is cooked through. Season with salt and pepper. Ladle soup into warmed bowls. Serve.
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