Ingredients
- 1 tablespoon olive oil
- 1 brown onion, diced
- 1 clove garlic, crushed
- 1 teaspooon fresh ginger, grated
- 1kg carrots, peeled and diced
- ½ bunch celery, diced
- 3 litres reduced salt chicken stock
- ½ cup rice noodles or pasta
- 1 cup corn kernels
- 500g cooked, skinless chicken breast, diced
- ½ tablespoon reduced salt soy sauce
- ½ teaspoon sesame oil
- 1 cup bean sprouts
Method
- Heat olive oil in a large stock pot, add onion and cook until starting to brown, add garlic and ginger, cook for 1 minute
- Add carrot and celery, cook for 5 minutes
- Add stock, ensuring enough is added to cover all ingredients, simmer for 10 minutes
- Add noodles or pasta, cook for a further 10 minutes or until noodles are cooked (note, rice noodles will not take as long as pasta to cook)
- Add corn and chicken, cook for 1-2 minutes
- Add soy sauce and sesame oil, stir gently
- Serve topped with bean sprouts.
Nutrition information panel
| Nutrient | Per Serve | Per 100g |
| Energy | 585.9kJ | 171.6kJ |
| Protin | 10.8g | 3.2g |
| Total fat | 5.3g | 1.6g |
| Saturated fat | 1.4g | 0.4g |
| Carbohydrate | 10.6g | 3.1g |
| Sugars | 4.6g | 1.3g |
| Dietary Fibre | 3.5g | 1.0g |
| Sodium | 592.1mg | 173.4mg |
