Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 teaspoon garlic, minced
- 3 stalks celery, chopped
- 2 carrots, peeled and diced
- 6 cups chicken stock
- 500g chicken breast, diced into small pieces
- 3/4 cup frozen corn kernels
- 75g can creamed corn
- 250g vermicelli noodles
- 1/4 cup parsley, chopped
- salt and pepper, to season
Instructions
- Heat oil in a large frying pan over medium-high heat.
- Add onion and garlic, cook for 5 minutes or until soft.
- Add celery and carrot, cook for a further 5 minutes.
- Pour in the stock and bring to the boil.
- Add the chicken, corn kernels and creamed corn, simmer for 7 minutes or until the chicken is cooked through.
- Cook noodles following packet directions.
- Add the rice noodles and parsley to saucepan, stir and cook for 5 minutes.
- Season with salt and pepper. Serve.
- Prep Time: 10 mins
- Cook Time: 30 mins
