Chicken and Corn Soup

by Louise
(Perth, Western Australia)

This chicken and corn soup recipe will serve 4.

Ingredients:

1/2 large roast chicken
1 liter (4 cups) Campbell's chicken stock
140g (2 cakes) Fantastic plain instant noodles
1 small head broccoli
1 cup (150g) frozen peas and corn

Method:

Pull meat from the chicken and tear into bite-sized pieces.

Bring stock to the boil in a saucepan over medium heat.

With your hands, break up the noodles into large pieces.

Cut the florets from the broccoli, then break into smaller, bite-sized pieces so they resemble small "trees".

Add the noodles and vegetables to the stock in the saucepan.

Cover, then bring back to the boil. Boil, uncovered, for 2 minutes.

Stir in the chicken and heat through.

Cool slightly, then ladle soup into four serving bowls.