Sweet Corn & Chicken Noodle Soup Makes 2½ cups Ingredients: 130g can creamed corn 2 cups gluten free reduced salt chicken stock 1 tablespoon gluten free soy sauce 80g rice noodles ½ cup shredded barbecue chicken, with skin and bones removed 1 egg, lightly beaten Put the creamed corn, stock and soy sauce into a pan and bring to the boil. Break the noodles into small pieces, add to the soup and cook for 2 minutes or until soft. Add the chicken and egg and stir until the egg floats to the surface. Cook for 5 minutes or until the chicken is heated through. Serve with gluten free toast.
Posted on: Tue, 18 Jun 2013 03:48:33 +0000
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