 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
Remove skin and meat from chicken carcass. Discard skin and
bones. Finely slice or shred meat and place in the fridge
until required.
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.
Reduce heat to medium-low and add noodles. Cook for 2 to 3
minutes or until tender.
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.
Source: Super Food Ideas - August 2003 , Page 44
Recipe by Dixie Elliott
More recipes at:
www.taste.com.au
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