- Prep time
- 30
- Cook time
- 15
- Skill level
- Low
- Serves
- 8
If you're looking forward to some cooler temperatures and the food that comes with it, you'll want to try Alison Alexander's chicken, corn and noodle soup.
It's perfect for the winter weather.
Ingredients
Method
- 1.Remove the husks from the corn and discard. Cut the corn off the cobs, place in a bowl and set aside. Place the cobs in a large soup pot and pour over 1 litre of water. Cover the pot and bring to the boil, then reduce heat and simmer for 30 minutes. Strain the liquid into a jug and discard the cobs.
- 2.Melt the butter in the soup pot and sauté the onion until it is transparent. Add the chicken and stir constantly over heat until half cooked. Add the corn, cob water and stock back in and cook, covered, for 15 minutes.
- 3.Add the noodles to the boiling soup and stir occasionally until the noodles are cooked. Season to taste. Serve soup in bowl with chives scattered on top.
- 4.To enjoy a thicker soup, purée half the mixture in a food processor and then add back to the pot with the chopped mixture. Stir to combine, then serve.
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