Ingredients

• 2 1/2 litres chicken soup
• 300g chicken, chopped into bite size pieces
• 3 tablespoons butter
• 1 cup chopped onion
• 1 cup diced peeled carrots
• 3/4 cup diced celery
• 2 cloves garlic, crushed
• 1/4 teaspoon dried thyme
• 160g Highmark ribbon egg noodles
• 1 cup frozen corn kernels
• salt and freshly ground black pepper
• 2 tablespoons finely chopped fresh parsley

Method

Combine chicken stock and chicken meat in a large saucepan. Bring to the boil. Reduce heat, cover partially and simmer until chicken is cooked through, about 8 minutes. Remove meat from stock. Melt butter in a saucepan, add onions, carrots, celery, garlic and thyme. Cover, cook until vegetables soften, about 7 minutes. Meanwhile add noodles to stock and cook for 5 minutes or until noodles are tender. Add corn, vegetables and chicken to the broth
and bring to the boil. Season to taste with salt and freshly ground black
pepper and serve garnished with finely chopped parsley.

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Method