Chicken And Corn Noodle Soup - cooking recipe

Ingredients

1 (3 oz) packet instant Ramen noodles
4 cups chicken stock
1 (10 oz) can creamed corn
3.5 oz chopped rotisserie chicken
1-2 tbsp soy sauce
1 None spring onion, thinly sliced

Preparation

Cook instant noodles (excluding flavor sachet) in boiling water according to package instructions. Drain.
In a large saucepan, combine chicken stock and creamed corn. Bring to a boil, stirring. Reduce heat to low and simmer for 1-2 mins.
Stir chicken and noodles through soup. Season with soy sauce to taste. Simmer for 1 min. Divide soup evenly between serving bowls and sprinkle with spring onion to serve.