Chicken Noodle Soup
- Preparation time:
- 10 mins
- Cooking time:
- 20 mins
- Serves:
- 6
Ingredients
- 6 whole chicken stock cube, dissolved in 1½ litres hot water
- 280 g skinless chicken breast
- 350 g fresh egg noodles
- 240 g canned corn kernels, rinsed, drained
- 80 g baby spinach leaves
- 1 tbs soy sauce
- 2 individual shallots, ends trimmed, thinly sliced
Method
1. Pour stock into a large saucepan and place over medium-high heat. Add chicken, cover and simmer for 10 minutes, or until chicken is cooked through. Use a slotted spoon to remove chicken. Set aside to cool, then shred chicken.
2. Add noodles to stock and cook uncovered for 3 minutes, or until tender. Add shredded chicken, corn, spinach, soy sauce and shallots. Season to taste with salt and pepper.
3. Ladle soup among serving bowls and serve.
Notes
POINTS® Value: 3.5
Any leftover soup can be stored in an airtight container in the fridge for 1-2 days. You can always add other vegetables like carrots or broccoli if you desire.
- Source:
- Weight Watchers
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2 Comments
this sounds nice though i would prefer cabbage then spinach
i love this! allyssan:hey yo this is lyreca's friend!!! THIS IS AWESOME!! I LUVVVVVVV IITTTT!!!