CHICKEN NOODLE SOUP

Place 6 cups of water in a large saucepan and bring to the boil. Add 2 x 45 gm packets of chicken noodle soup dry mix . Stir to dissolve. Add 600 gm of chicken strip, 1 x 420 gm can of creamed corn and 1 x 420 gm can of drained corn kernels . Bring the mixture to the boil and simmer for 5 minutes or until chicken is cooked through . Stir in 1 tbs of soy sauce and 3 spring onions thinly sliced ( white part only ). Simmer for 3 minutes to soften the spring onion. Finely slice the green sring onion ends and use as a garnish . This soup can be prepared with barbeque chicken meat sliced into shreds .