Chicken noodle soup

Ingredients (serves 6)

• 1 barbecued chicken
• 1 tablespoon olive oil
• 4 green onions, finely sliced
• 2 cups chicken consomme
• 2 cups salt-reduced chicken stock
• 175g fresh Singapore noodles, chopped
• 420g can sweet corn kernels, drained
• 2 tablespoons soy sauce

Method

1. Remove skin and meat from chicken carcass. Discard skin and bones. Finely slice or shred meat and place in the fridge until required.
2. Heat oil in a large saucepan over medium heat. Add green onions and cook for 1 to 2 minutes or until tender. Add consomme and stock. Bring to the boil.
3. Reduce heat to medium-low and add noodles. Cook for 2 to 3 minutes or until tender.
4. Add corn kernels, chicken and soy sauce. Stir until well combined and cook for 2 minutes or until chicken and corn is heated through. Serve with dinner rolls.

Notes & tips

• Hint: Chopping the noodles will make it easier for the kids to eat them.
• Note: Consomme is a light, full-flavoured stock available in supermarkets. You can use a different chicken stock or water if you don't have any chicken consomme on hand.