Asian chicken, corn and noodle soup



Step 1
Combine the two flavour sachets from the Maggi 2 Minute Noodles with the corn, soy sauce, ginger and 6 cups (1.5L) water in a large saucepan over high heat. Bring to the boil. Break the dry noodles into quarters.

Step 2
Add the noodles to the soup mixture. Simmer, uncovered, for 1 min.

Step 3
Add the choy sum, chicken and half the spring onion to the soup. Simmer, uncovered, for 2 mins or until the noodles and choy sum are tender.

Step 4
Ladle the soup into serving bowls. Sprinkle with remaining spring onion. Serve with lime wedges.


  • 2 x 72g pkts Maggi 2 Minute Noodles Chicken Flavour
  • 420g can creamed corn
  • 2 tablespoons soy sauce
  • 5cm-piece ginger, peeled, cut into matchsticks
  • 1 bunch baby choy sum, chopped
  • 2 cups shredded skinless Coles RSPCA Approved Hot Roast Chicken
  • 2 spring onions, thinly sliced diagonally
  • Lime wedges, to serve

Ready in: 15 minutes
Serves: 4