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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Course: soup / Number of Servings: 4 |
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Directions: 1. Heat water in a large pan, add celery, carrot, garlic, spring
onions, corn, pepper and chicken meat. Simmer for 8 min.
2. Break the noodle cake into pieces and add to the pan together with
seasoning packet. Simmer for a further 2 mins, add teriyaki marinade
to taste. Serve immediately with crusty bread.
Hint: You can use other leftover cooked meats or chopped sausage in
this recipe. Or you can saute 1 chicken breast fillet in 1
tablespoon of oil, then roughly chop. Add to the soup with other
ingredients.
Posted by : Sue Rykmans.
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