Chicken noodle soup

4 servings Prep: 10 mins, Cooking: 20 mins

Hearty chicken soup get you feeling good.

By Food24 June 05 2014
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Ingredients (16)

2 sweetcorn — on the cob
pasta — gluten-free
2 chicken breast fillets
1 onion — diced
3 celery stalks — sliced
3 carrots — sliced
1 l stock — vegetable or chicken
200 ml coconut milk
1 tsp fish sauce
1 fresh chives — handful
2 spring onion — chopped
1 tsp nutmeg — ground
1 tsp dried chilli flakes
fresh coriander — for serving
grapeseed oil — for frying
natural salt substitute and freshly ground black pepper
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Method:

Put meilies on to boil for about 5 minutes until they turn bright yellow – remove corn from the cob.
Put pasta onto boil – do not overcook, make sure it is slightly underdone because it will cook in the soup.
Fry the onion in grape seed oil, or any other healthy oil, until translucent.
Add the celery and carrots and fry for a further few minutes.
Add in the stock and the coconut milk.
Add the fish sauce, nutmeg, chilli flakes and salt and pepper to taste.
Add in the corn, chives, spring onion and chicken.
Bring to the boil and then simmer for 10 minutes.
Just before serving, add in the cooked pasta and the coriander.
Serve while still piping hot.

For more of Leaine’s kitchen‘s recipes click here.



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