Chicken Noodle And Creamy Corn Soup

• 1 large chicken breast, diced
• 1/3 cup soy sauce
• 1 carrot, finely diced
• 1 celery rib, finely diced
• 1 liter chicken stock
• 1/2 cup udon noodles, dried and broken into shorter pieces
• 1 cup frozen peas
• 2 spring onions, finely chopped
• 1 (420 g) creamed corn
• 1 spring onion, finely chopped for garnish (optional)

1. Saute chicken in a small non-stick pan. When chicken is browned, add soy sauce to pan with chicken and simmer for 1 minute. Remove from heat and set aside.
2. In a separate pan, add the carrot and celery to the stock plus 1 cup of water. add broken noodles and add.
3. When the noodles are almost cooked add peas and spring onion.
4. When noodles and vegetables are cooked, add the creamed corn plus the chicken with the soy sauce.
5. Stir and serve immediately.

chicken breast, soy sauce, carrot, celery, chicken stock, udon noodles, frozen peas, spring onions, corn, spring onion

Taken from www.food.com/recipe/chicken-noodle-and-creamy-corn-soup-460398 (may not work)