Chicken, sweetcorn & noodle soup
If you want to add more dairy free recipes to your recipe box, Chicken, sweetcorn & noodle soup might be a recipe you should try. This recipe serves 8. One portion of this dish contains approximately 20g of protein, 13g of fat, and a total of 328 calories. This recipe covers 22% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes. If you have carrots, leek, parsley, and a few other ingredients on hand, you can make it. It works well as a main course.
Instructions
Put all the stock ingredients and the chicken in a very large saucepan, then cover everything with about 3 litres cold water. Bring to the boil, then lower to a simmer and cook for 1 hr-1 hrs, until the chicken is cooked through. Skim off any froth every 20 mins or so.
Remove the chicken to a plate to cool. Strain the stock through a sieve, skimming off as much fat as you can.
Rinse out the pan and put the stock back in, then simmer on a high heat until reduced a little you need about 2 litres in total.
Add the carrots and leeks, then simmer for 10 mins.
Meanwhile, shred the meat from the chicken, discarding the skin and bones.
Add to the pan with the sweetcorn.
Add the vermicelli noodles, unless you want to freeze the soup, and simmer for about 7 mins more, until the corn and pasta is cooked. Ladle into bowls, sprinkled with the parsley. To freeze, allow the soup to cool completely before freezing (see tip), and when youre ready to eat, allow the soup to defrost before bringing it back to a gentle simmer in a pan.
Add the noodles and simmer until cooked.