Use my great poached chicken recipe to create a quick cold and flu remedy, ready in 20 minutes or less! Sort of like what Grandma used to make, but with a tasty Asian twist.

Asian chicken corn soup
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Prep Time
5 min
Cook Time
20 min
Prep Time
5 min
Cook Time
20 min
Ingredients
  1. Leftover poached chicken liquid and veggies
  2. Poached chicken, shredded
  3. 1 cup of corn kernels, drained
  4. 1 cup of creamed corn, drained
  5. 1 tsp soy sauce
  6. 2 packets of soba noodles
  7. 1 zucchini, halved and then sliced
  8. 1 small bunch bok choy, sliced
Instructions
  1. Bring the poaching liquid to boil (or keep it warm if you have just made it) then simmer to warm the liquid and vegetables
  2. Add the sliced zucchini, corn, creamed corn and noodles. Simmer for a further ten minutes until vegetables are cooked. Add the shredded chicken, bok choy and soy sauce to the broth, simmer for a further 2 minutes until chicken warm and bo choy cooked.
  3. Season with salt and extra cracked pepper and serve with fresh coriander
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