Pureed chicken, corn and noodle soup

Source

Country Women's Association Soups and Stews

Ingredients

Display units in Metric

1.5	tablespoons	butter
1		white onion finely chopped
220	grams	corn kernels
1.5	litres	chicken stock
1		chicken breast cut into small dice
60	grams	ham diced
60	grams	chinese noodles
2	tablespoons	spring onion finely chopped

Melt butter in a saucepan, add onion and saute gently until softened but not browned. Add the drained corn and 2 cups of the stock, cover the pan and simmer gently for about 5 minutes. Remove soup from the heat, place in a food processor and puree, then return to the pan. Add chicken and ham, and simmer for a few minutes.

Saok noodles in warm water for about 10 minutes, then cook in salted water until tender. Drain noodles, then add to the soup with the remaining stock, the spring onions, and salt and pepper to taste. Reheat to serve.

Melt butter in a saucepan, add onion and saute gently until softened but not browned. Add the drained corn and 2 cups of the stock, cover the pan and simmer gently for about 5 minutes. Remove soup from the heat, place in a food processor and puree, then return to the pan. Add chicken and ham, and simmer for a few minutes.
Saok noodles in warm water for about 10 minutes, then cook in salted water until tender. Drain noodles, then add to the soup with the remaining stock, the spring onions, and salt and pepper to taste. Reheat to serve.

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