This flu-fighting chicken soup recipe is wonderfully economical and simple enough to prepare.

Ingredients

• 15 ml (1 T) olive oil
• 1 onion, sliced
• 1 garlic clove, crushed
• 2 sticks celery, sliced
• 2 carrots, chopped
• 1 lt. (4 C) chicken stock
• salt and coarsely ground black pepper
• 150 g Capelli Angelo (or egg noodles or similar thin pasta)
• 2 skinless chicken breasts, cooked and shredded
• 1 x 400 g can Rhodes Quality Whole Kernel Corn, drained and rinsed

Method

1. Heat the oil in a medium saucepan, add the onion and fry for a few minutes until the onion begins to soften.
2. Add the garlic, celery and carrots and cook for a further 2 – 3 minutes.
3. Pour the chicken stock into the pot.
4. Bring the broth to the boil.
5. Add the noodles and cook until the noodles are cooked through.
6. Add the chicken and the Rhodes Quality Whole Kernel Corn.
7. Heat through.
8. Season to taste and serve hot.