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    You are in: Home / Recipes / Chicken Noodle and Creamy Corn Soup Recipe
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    Chicken Noodle and Creamy Corn Soup

    Chicken Noodle and Creamy Corn Soup. Photo by JustJanS

    1/1 Photo of Chicken Noodle and Creamy Corn Soup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Tisme's Note:

    So easy for that cold winter's night. So very easy to make. I have also used left over chicken for this recipe. Fresh noodle's could also be used instead of dried, but you must cut them for using.

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    Units: US | Metric


    1. 1
      Saute chicken in a small non-stick pan. When chicken is browned, add soy sauce to pan with chicken and simmer for 1 minute. Remove from heat and set aside.
    2. 2
      In a separate pan, add the carrot and celery to the stock plus 1 cup of water. add broken noodles and add.
    3. 3
      When the noodles are almost cooked add peas and spring onion.
    4. 4
      When noodles and vegetables are cooked, add the creamed corn plus the chicken with the soy sauce.
    5. 5
      Stir and serve immediately.

    Ratings & Reviews:

    • on September 14, 2012


      My udon noodles were actually sba when I got them out of the pantry but that's OK and I was in a hurry and broke up the whole packet and added them in but that was OK too. I used leftover chicken and home made stock and we thought this soup was excellent thanks Tis !

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    Nutritional Facts for Chicken Noodle and Creamy Corn Soup

    Serving Size: 1 (488 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 372.9
    Calories from Fat 84
    Total Fat 9.4 g
    Saturated Fat 2.5 g
    Cholesterol 41.0 mg
    Sodium 2773.3 mg
    Total Carbohydrate 48.2 g
    Dietary Fiber 4.9 g
    Sugars 14.0 g
    Protein 27.1 g

    The following items or measurements are not included:

    udon noodles

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