This is not an authentic Chinese recipe but it is a very simple, kid-friendly recipe for warming chicken soup with ingredients you probably have in the pantry and fridge.
Kids will like it because it has familiar flavours, parents will like it because it is quick and easy to make. You can have this dish on the table in less than 15 minutes and it is perfect as the weather begins to cool down.
This is a very flexible recipe – and you can modify it to suit your family’s taste and preferences. Want to use more or less chicken, or prefer chicken thighs? Fine. Prefer to use Singapore noodles or fresh egg noodles? Go ahead. Need some extra vegetables? Finely slice some mushrooms or spring onions.
Ingredients 400g chicken breast, sliced thinly
1 tablespoon garlic
1 or 2 packets of Maggi Two Minute Noodles, chicken or Asian flavour, crushed roughly
420g tin creamed corn
1 tablespoon sesame oil
1 tablespoon vegetable or peanut oil
2 tablespoons soy sauce
2 eggs, beaten
Instructions • Boil kettle with approximately 2L of water.
• Heat both oils in a large saucepan and add the sliced chicken pieces.
• Stir to brown chicken and then add garlic. Cook for two minutes while stirring.
• Add boiling water (using more or less depending on how much liquid you want) then tip in noodles and flavour sachets.
• Add creamed corn and soy sauce.
• Simmer for approximate three to five minutes or until chicken and noodles are cooked.
• Turn off heat.
• Pour in beaten eggs while stirring briskly – egg will cook immediately and by stirring it will break the egg up into strands.
Allow to rest for a minute before serving. Keep in mind this soup seems to retain heat very well, so check it has cooled sufficiently before serving to children.