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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Fry onion, garlic, carrot, celery, and leek in olive oil until softened and fragrant.
Add chilli powder, oregano, and cinnamon and continue cooking for a few minutes until aromatic.
Add chicken stock, bring to the boil, reduce heat and simmer for 15 minutes.
Cover noodles with boiling water and leave to stand for 3 minutes.
Drain noodles and add to the pan with the simmering stock.
Stir in sweetcorn, peas, and chicken and return to the boil.
Add spinach, reduce heat and cover until spinach has wilted.
Season with black pepper and lime juice to taste.
Serve and enjoy.
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For a richer flavor, use homemade chicken stock.
Adjust the amount of chilli powder to suit your spice preference.
Can I use fresh peas instead of frozen?
Yes, fresh peas can be used. Just add them a bit earlier to ensure they cook through.
How can I make the soup spicier?
Increase the amount of chilli powder or add a pinch of cayenne pepper.
Can I substitute the rice vermicelli noodles?
Yes, you can use any type of noodle you prefer, just adjust the cooking time accordingly.
Is it possible to make this soup vegetarian?
Yes, replace the chicken stock with vegetable stock and omit the chicken.
How long will leftovers last?
Store leftovers in the refrigerator for up to 3 days.
