Ingredients
250g fresh hokkien noodles
400g chicken breast, thinly sliced
1L Campbell's Real Soup Base – Chinese
2 cups frozen Asian vegetable mix
2 green spring onions, thinly sliced
Instructions
1
Rinse noodles under warm water to separate, drain well.
2
Meanwhile, heat oil in a medium to large saucepan. Cook chicken for 3-4 minutes until browned. Add Campbell’s Real Soup Base-Chinese and bring to the boil. Add vegetables and noodles and cook for 2 to 3 minutes or until vegetables are just tender.
3
Ladle soup into bowls. Top with green spring onion.
Key Points About Ingredients:
- Hokkien noodles are thick, wheat-based noodles with a wonderfully chewy texture — rinsing them under warm water before cooking helps separate the strands and ensures even heating throughout the soup.
- Campbell's Real Soup Base – Chinese provides a deeply flavoured, restaurant-quality broth in seconds, doing all the heavy lifting so you don't need a pantry full of spices.
- Frozen Asian vegetable mix is a brilliant time-saver that retains most of its nutritional value through flash-freezing, delivering colour, crunch, and vitamins with zero prep.
- Thinly slicing the chicken breast ensures it cooks quickly and evenly in just 3-4 minutes, keeping it juicy and tender rather than tough and dry.
- Spring onions added at the end provide a fresh, mild onion bite and a pop of vibrant green colour that lifts the whole presentation of the dish.
Key Nutritional Insights:
- Each serving provides approximately 35g of lean protein from chicken breast, supporting muscle maintenance and keeping you feeling fuller for longer.
- Hokkien noodles contribute complex carbohydrates that deliver sustained energy, making this soup a satisfying and balanced meal rather than just a light starter.
- The frozen Asian vegetable mix adds a range of micronutrients including vitamin C, vitamin A, and potassium, boosting the nutritional profile without adding extra calories.
- Using Campbell's Real Soup Base means the sodium content is moderate to high — those watching their salt intake can balance the meal with a low-sodium side.
- This soup is naturally low in saturated fat, as chicken breast is one of the leanest protein sources available, making it a heart-friendly dinner option.
Nutrition Facts
- Serving Size1
- Amount per serving
- Calories380
- Standard DV% Daily Value*
- Total Fat6 g72 g8.33%
- Saturated Fat1.2 g20 g6%
- Trans Fat0 g
- Polyunsaturated Fat1.3 g
- Monounsaturated Fat2.5 g
- Cholesterol85 mg300 mg28.33%
- Sodium1180 mg2300 mg51.3%
- Total Carbohydrate42 g275 g15.27%
- Dietary Fiber4 g28 g14.29%
- Total Sugars5 g
- Added Sugars1 g50 g2%
- Sugar Alcohal0 g
- Protein35 g50 g70%
- Vitamin D (Cholecalciferol)8 mcg20 mcg40%
- Calcium55 mg1300 mg4.23%
- Iron2.8 mg18 mg15.56%
- Potassium620 mg4700 mg13.19%
- Vitamin A1800 mcg900 mcg200%
- Vitamin C (Ascorbic Acid)18 mg90 mg20%
- Vitamin E (Tocopherol)1.2 mg15 mg8%
- Vitamin K28 mcg120 mcg23.33%
- Vitamin B1 (Thiamin)0.3 mg1.2 mg25%
- Vitamin B2 (Riboflavin)0.22 mg1.3 mg16.92%
- Vitamin B3 (Niacin)12 mg16 mg75%
- Vitamin B6 (Pyridoxine)0.95 mg1.7 mg55.88%
- Folate42 mcg400 mcg10.5%
- Vitamin B12 (Cobalamine)0.4 mcg2.4 mcg16.67%
- Biotin6 mcg30 mcg20%
- Vitamin B5 (Pantothenic acid)1.4 mg5 mg28%
- Choline85 mg550 mg15.45%
- Phosphorus310 mg1250 mg24.8%
- Iodine12 mcg150 mcg8%
- Magnesium52 mg420 mg12.38%
- Zinc1.8 mg11 mg16.36%
- Selenium32 mcg55 mcg58.18%
- Copper0.18 mg0.9 mg20%
- Manganese0.7 mg2.3 mg30.43%
- Chromium8 mcg35 mcg22.86%
- Molybdenum18 mcg45 mcg40%
- Chloride820 mg2300 mg35.65%
