Chicken Noodle Soup

Recipes that make more meals for your money

Ingredients

  • 1 tbsp sunflower oil
  • 150g mushrooms, wiped and sliced
  • 1 medium carrot, peeled and cut into thin  matchsticks
  • 150g frozen (or canned) sweetcorn
  • 6 spring onions, trimmed and shredded
  • 350g cooked left over chicken, shredded
  • 1.5 litres chicken stock
  • 2 tbsp soy sauce
  • 200g fine or medium egg noodles
  •  4 seafood sticks, shredded (optional)
  • 1 tbsp toasted sesame oil

3 easy steps...

  1. Heat the sunflower oil in a large pan and add the mushrooms and carrots. Cook for 2 minutes until they begins to soften then add the sweetcorn, spring onions, chicken and stock and bring to the boil.
  2. Stir in the soy sauce and noodles, and continue stirring until the noodles soften. Reduce the heat and simmer for 10 minutes.
  3. Toss in the shredded seafood sticks (if using) and sesame oil and ladle into warmed bowls to serve
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