Chicken and corn chunky noodle soup
Preparation time:
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Ingredients
- 45 g thin noodles
3 ml reduced-salt soy sauce
5 ml sesame oil
45 g skinless chicken breast, cooked and cut into 5cm strips
1/4 cup fresh mustard cabbage, cut into 2cm pieces
1/2 teaspoon stock powder
400 ml water
70 g corn, canned or frozen
Cooking method
-
1. Cook noodles and corn in 1 litre of boiling water for
5 minutes. Drain.
2. Place soy sauce and sesame oil in a large soup bowl. Top with cooked corn and noodles.
3. Arrange chicken and cabbage on top. Pour over boiling seasoned stock.
4. Cover and let stand for 2 minutes before serving.
Notes: A quick and easy soup for one.
Nutritional facts
Average quantity per serving | Average quantity per 100g | |
Weight (g) | 111.50 | 100.00 |
Energy (kJ) | 1098.53 | 985.23 |
Protein (g) | 15.24 | 13.66 |
Total Fat (g) | 7.76 | 6.96 |
-Saturated Fat (g) | 1.59 | 1.43 |
-Polyunsaturated Fat (g) | 2.47 | 2.22 |
-Monounsaturated Fat (g) | 2.84 | 2.55 |
Cholesterol (mg) | 29.88 | 26.80 |
Carbohydrate (g) | 31.54 | 28.29 |
-Sugars (g) | 0.45 | 0.40 |
Starch (g) | 31.10 | 27.89 |
Water (g) | 50.19 | 45.01 |
Alcohol (g) | 0.00 | 0.00 |
Dietary Fibre (g) | 1.91 | 1.71 |
Thiamin (mg) | 0.08 | 0.07 |
Riboflavin (mg) | 0.08 | 0.07 |
Niacin (mg) | 2.87 | 2.57 |
Niacin Equivalents (mg) | 6.11 | 5.48 |
Vitamin C (mg) | 5.29 | 4.74 |
Total Folate (ug) | 30.63 | 27.47 |
Total Vitamin A Equivalents (ug) | 8.02 | 7.19 |
Retinol (ug) | 7.23 | 6.49 |
Beta Carotene Equivalents (ug) | 4.95 | 4.43 |
Sodium (mg) | 509.17 | 456.65 |
Potassium (mg) | 232.17 | 208.23 |
Magnesium (mg) | 28.47 | 25.53 |
Calcium (mg) | 18.22 | 16.34 |
Phosphorus (mg) | 196.34 | 176.09 |
Iron (mg) | 0.91 | 0.82 |
Zinc (mg) | 0.68 | 0.61 |
Contributed by:
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Source: Alistair Long, Newcomb Secondary College. Published in the Geelong Advertiser 'Fifteen Minutes of Food' series.
This recipe was orginally published as:
Chunky chicken noodle soup
Recipe publication date on: 11/09/2007
Last reviewed on: 20/08/2014