Chicken Noodle Soup with Charred Corn

Chicken Noodle Soup with Charred Corn

Ready in 30 minutes • Serves 4
This dish most recently appeared in My Gluten Free Bag on Sunday, June 14, 2020.
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Ingredients

Chicken Soup

  • 1 courgette, diced
  • 2 baby bok choy, thinly sliced
  • 600g free range chicken breasts
  • 1 drizzle of oil
  • 1 garlic clove, minced
  • 1 Tbsp ginger, minced
  • 1 pack GF Asian chicken soup spices
  • 3 cup water
  • 1 Tbsp fish sauce
  • 1 Tbsp GF soy sauce

Corn

  • 250g frozen corn
  • 1 tsp sesame oil
  • 1 pack GF corn spices

Noodles

  • 250g vermicelli noodles, string removed
  • 1 drizzle of oil

To Serve

  • 1 spring onion, thinly sliced

Steps

  1. Before you start. Preheat oven to 220°C (or 200°C fan bake). Bring a full kettle of water to the boil.
  2. Prep chicken soup. Prep courgette and bok choy. Pat chicken dry and season with salt and pepper.
  3. Cook soup. Heat oil in a medium sized pot on mediumhigh heat and cook chicken for about 2 minutes each side, until golden. Add garlic, ginger and soup spices and cook a further 1 minute, until fragrant. Add water measure, fish sauce and soy sauce. Bring to the boil, cover and simmer, on low for about 10 minutes.
  4. Add veggies & cook corn. Remove chicken from soup and rest. Add courgette and bok choy to soup and simmer for 3 minutes, until just tender. While chicken cooks, toss corn, sesame oil and corn spices on a lined oven tray. Roast for about 10 minutes, until golden.
  5. Cook noodles. Place noodles in a heat-proof bowl and cover with boiling water. Leave for 5 minutes then drain. Toss with a drizzle of oil to prevent sticking.
  6. To finish. Roughly pull chicken with two forks and return to soup along with any resting juices. Season to taste with salt and pepper. Prep spring onion.
  7. Serve. Noodles and chicken soup with corn and spring onion.

Nutritional Information

Energy 2226 kj
532 kcal
Protein 39.4g
Carbohydrate 65.0g
Fat 11.1g