Chicken & Corn Soup

3-4 chicken thighs (skinless and boneless)
Vegeta (~1 tablespoon)
1/2 a leek - diced
1 Continental Spring Vegetable Soup packet
2 medium size stalks celery - sliced
2 medium size carrots - diced or sliced
1 can Edgell 420g creamed-corn
Vermicelli egg noodles (about 2 balls)

 

Fill a 5 litre saucepan up to about half with water and then add Vegeta, leek and whole chicken thighs.  Bring to boil (uncovered) on high heat.  When boiling, simmer on medium heat (make sure it is gently boiling constantly) until chicken is tender (~ 3/4 hour or at least 1 hour or more if thighs are still frozen).  Stir occasionally.

Remove cooked chicken from pan.  Shred chicken with a fork and knife (or dice) and put chicken back into the soup pan.

Add soup packet with cut celery and carrot to pan, adding more water (up to about 2 cm from the top).  Stir and then bring back to boil on high heat.  When boiling, simmer on medium heat again for approx 10-15 minutes or until veggies are soft and tender.

Gently crush vermicelli with your hand and add to soup - bring back to boil and cook for approximately five minutes until noodles are soft, stirring regularly.

Remove pan from heat, and then stir through the can of corn.  Allow pan to sit for 10 minutes or so before serving hot in bowls or soup mugs with bread, buns or herb bread on the side.

Soup will keep at least 2-3 days refrigerated.  Alternatively freeze leftovers for another meal.