15-minute-chicken-and-corn-noodle-soup

Ready in just 15 minutes, this quick and easy chicken and corn soup is perfect for busy weeknights.

Combine the 2 x 300g cans creamed corn and 750ml (3 cups) Massel chicken style liquid stock in a large saucepan over medium-high heat. Bring to a simmer.
Add the 400g chicken breast, thinly sliced and simmer, stirring, for 2 minutes.
Add the 2 x 69g pkts chicken wholegrain instant noodles, broken, discarding flavour sachet, and simmer for a further 4 minutes or until the 400g chicken breast, thinly sliced is cooked through and the noodles are soft. Add the 2-3 green shallots, sliced, plus extra sliced, to serve and cook for 1 minute.
Divide the soup among serving bowls and serve with extra shallot.