It was one of those need-to-do-the-grocery-shopping-but-don’t-have-money-right-now days yesterday.
I looked in the pantry to find something worth tossing together and came up with this soup. A tin of condensed soup was the inspiration.
I must admit I don’t usually eat tinned soup and prefer to make my own but sometimes when your short on time (and ingredients) you make do with what you’ve got.
Rifling through the fridge I had a lone carrot and some cooked chicken. The freezer had some corn. Ands what’s chicken soup with noodles? Udon noodles were what I had on hand but feel free to use any type you have.
Chicken noodle soup
1 can condensed creamy chicken soup
1/2 can milk (or 1 can for a creamier soup)
1/2 can water (omit if using 1 can milk)
1 carrot, diced
1 cup frozen corn
100g cooked chicken
200g noodles of choice (I used Udon)
black pepper, to taste (no salt as the soup will already have had salt added)
sprinkle of chopped chives
- Tip condensed soup into a saucepan and heat on medium-high heat. Gradually whisk in the milk and water.
- Add the frozen corn and diced carrot. Keep stirring constantly as you do not want the soup to boil.
- Once the vegetables are nearly cooked, add the cooked chicken and noodles. Cook until noodles are cooked to al dente (about 3-4 minutes). Season with pepper to taste and sprinkle with chives.