This kid-friendly chicken has lots of slurp-able noodles and a hint of Asian flavours.
1 onion finely chopped
2 stalks celery finely chopped
1 litre gluten-free chicken stock
3 cups water
2 tblsps soy sauce
2 chicken breast fillets
100 g thin rice noodles
420 g can creamed corn
6 green spring onions thinly sliced diagonally
Cook onion and celery in an oiled stockpot until soft. Add stock, water and sauce.
- Bring to simmer. Add chicken. Simmer, uncovered, for about 10 to 12 minutes, or until cooked. Remove. Cool slightly before shredding.
- Add noodles and corn to pot. Cook for 5 minutes, or until noodles are soft. Stir in chicken and most of the onions.
- Garnish chicken and corn soup with remaining onions.