Allergy free 10 minute chicken and corn noodle soup recipe

Ingredients

• 3 cups water
• 1 x chicken Massel salt reduced vegetarian ultracube
• 1 x corn on the cob, sliced off
• 3- 4 handfuls Orgran rice and corn spaghetti pieces

Method

• Add water to a small pot and crumble in the stock cube.
• Set water to boil and add fresh corn.
• Add spaghetti and stir to separate the strands.
• Boil until spaghetti is cooked.

Note

• As an alternative to stock cubes, if all contain allergy inducing ingredients, is homemade stock or liquid stock.