Looking for a flavoursome and wholesome dinner for the whole family? This Mexican-inspired soup will keep everyone happy and satisifed.
Ingredients
Method
Break noodles into four pieces. Place in a large heatproof bowl, reserving seasoning sachets. Cover
with boiling water. Stand for 2 minutes. Drain and set aside.
Finely chop enough of the coriander stems and roots to measure 2 tblsps. Chop leaves to measure ½ cup. Set aside for garnish. Using a small knife, cut away kernels from corn cobs.
Heat an oiled, large stockpot over a medium heat. Add onion, garlic and coriander stems and roots. Cook, stirring for about 3 minutes, or until soft. Stir in spice mix and reserved seasoning sachets.
Add stock, corn and 2 cups water. Bring to boil. Add chicken. Stir until heated through.
Just before serving, stir in noodles and chopped coriander leaves.
TIP:Â Shredded roast chicken meat is available from the deli counter of major supermarkets, or buy a barbecued chicken and shred meat, discarding skin and bones.Â
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