Chinese chicken and corn noodle soup

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This is a quick, nourishing and warming chicken noodle soup recipe that I hope will make it’s way into your regular routine. It’s perfect for hangovers, colds and flu, midweek winter dinners and delicious lunch leftovers. And of course you can change it up with spices like turmeric, or Vietnamese pho flavours like mint, lime and fish sauce.

Mmmmmm….

I’m a big fan of using a pre-cooked supermarket chicken (please use a free range one if you can) - because once you remove the skin, the chicken is soft and easy to shred. And because short-cuts are totally okay. You could also poach chicken breasts or use your own leftover chicken from last night’s roast.

Why is soup so good for you?

Soup feels so good in your body because it’s warming (the temperature, the ginger, the chilli if you use it) and comforting. And because this soup is simple, fortifying and fresh all at the same time. Also, the liquid and electrolytes in soup (like sodium and potassium) are helpful if you’re dehydrated. This might be after lots of exercise, or if a tricky tummy has you laying low.

See recipe notes for variations to easily make this delicious soup gluten free and / or low FODMAP.

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Chinese chicken, corn and noodle soup

Serves: 4-6

Author: Marnie Nitschke

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Ingredients

• 1 tbsp extra virgin olive oil (EVOO)
• 1 1/2 tbsp crushed or grated ginger
• 1 1/2 tbsp finely chopped garlic
• 2 L chicken stock
• 2 tbsp soy sauce
• 1 1/2 tbsp mirin
• 8 spring onions, finely sliced
• 3 corn cobs (raw, sliced or 1.5 cups corn kernels)
• 180g egg or rice vermicelli noodles
• 2 eggs, lightly beaten
• 3 cups cooked and shredded (eg. BBQ) chicken meat
• a good pinch of white pepper
• 1 tbsp (a good drizzle) of sesame oil

Instructions

1. In a large deep saucepan, heat olive oil and gently fry garlic and ginger for 1 minute until aromatic
2. Add stock, mirin, soy and turn up the heat to bring to the boil
3. (Shred the pre-cooked chicken while you wait)
4. Break the noodles into short sticks, before adding to the boiling broth, along with the corn kernels and spring onion
5. Simmer for 6 minutes, stirring occasionally to stop noodles clumping
6. Once noodles are cooked, get the water swirling then slowly add the lightly beaten eggs (so they form little cooked ribbons in the soup)
7. Add shredded chicken and warm through
8. Add pepper and sesame oil, taste, and adjust seasoning to your liking
9. Serve in big bowls, topped with some finely chopped extra spring onion, and chilli oil or sriracha for a bit of heat

Notes:

Free range BBQ chicken from the supermarket is perfect for this.

You can use frozen corn kernels if you don't have fresh corn.

Low FODMAP swaps: use 1 tsp garlic infused oil in place of garlic, low FODMAP stock, rice noodles and the green part of spring onion only.

Gluten free swaps: Use rice noodles and gluten free soy sauce and stock.

Did you make this recipe?

Tag @forkthatnutrition on instagram and hashtag it #forkthatsdelicious

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