- 3 tbsp butter.
- 1 onion, thinly sliced.
- 6 cup chicken stock.
- 1 can (420g) creamed corn.
- 125g dried thin egg noodles.
- 1½ cup shredded poached chicken.
- 2 tbsp chives, to serve.
Directions:
1- In a large saucepan, melt the butter on medium. Saute onion for 4 to 5 minutes until tender.
2- Stir in chicken stock and creamed corn. Bring to the boil on high-heat.
3- Add the egg noodles and cook for 8 to 10 minutes until noodles are tender.
4- Stir through chicken. Cook for 1 minute and season to taste.
4- Stir through chicken. Cook for 1 minute and season to taste.
5- Serve topped with chives.