Chicken Noodle Soup

Fixings 

• 1 grilled chicken

• 1 tablespoon olive oil

• 4 green onions, finely cut

• 2 cups chicken consomme

• 2 cups salt-diminished chicken stock

• 175g crisp Singapore noodles, cleaved

• 420g would sweet be able to corn bits, depleted

• 2 tablespoons soy sauce

Technique 

1. Expel skin and meat from chicken cadaver. Dispose of skin and bones. Finely cut or shred meat and spot in the ice chest until required.

2. Warmth oil in a huge pan over medium warmth. Include green onions and cook for 1 to 2 minutes or until delicate. Include consomme and stock. Bring to the bubble.

3. Diminish warmth to medium-low and include noodles. Cook for 2 to 3 minutes or until delicate.

4. Include corn parts, chicken and soy sauce. Mix until all around joined and cook for 2 minutes or until chicken and corn is warmed through. Present with supper rolls.