• 1.5 cups egg noodles
  • 3 cloves garlic crushed
  • Salt and pepper
  • 1 tsp of dried parsley
  • 1 can creamed corn
  • 1 litre Chicken or vegetable stock

  1. In a pot heat up a little oil and dry off the egg noodles with garlic, until noodles are sightly Golden.
  2. Pour the stock also adding the can of creamed corn.
  3. Season with the parsley along with salt and pepper to taste.
  4. Slow to simmer on low until soup has thickened slightly. If the consistency is too thick add some boiling hot water.


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