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Chicken & Vegetable Noodle Soup Recipe

4 c Water
1 sm Celery stick, diced
1 lg Carrot, diced
1 Clove garlic, crushed
6 Spring onions, chopped
440 g Can corn niblets
1 c Frozen corn kernels
1 sm Red pepper, diced
1 c Diced, cooked chicken meat
85 g Sachet 2-minute noodles,
- chicken flavour
1/4 c Teriyaki marinade and baste
Crusty bread, to serve

1. Heat water in a large pan, add celery, carrot, garlic, spring
onions, corn, pepper and chicken meat. Simmer for 8 min.

2. Break the noodle cake into pieces and add to the pan together with
seasoning packet. Simmer for a further 2 mins, add teriyaki marinade
to taste. Serve immediately with crusty bread.

Hint: You can use other leftover cooked meats or chopped sausage in
this recipe. Or you can saute 1 chicken breast fillet in 1
tablespoon of oil, then roughly chop. Add to the soup with other