Chicken Noodle Soup

Ingredients

• Vegetable Broth (450 g)
• Boneless Chicken Breast (87 g)
• Ginger (0.5 tsp)
• Garlic (0.5 clove)
• Rice Noodles (25 g)
• Low-Sodium Canned Yellow Corn (14 g)
• White Mushrooms (6 g)
• Young Green Onions (2 small (3" long))
• Soy sauce (1 tsp)

Instructions

1. Pour the broth into a pan and add the chicken breast, garlic and ginger. Bring to the boil, then reduce the heat, partly cover and letnsimmer for 20 mins or until the chicken is tender.
2. Remove the chicken and place on a board to shred into bite-size pieces using a couple of forks. Return the chicken to the stock with the noodles, sweetcorn, mushrooms, onions and soy sauce. Simmer for 3-4 minutes until the noodles are tender.
3. Serve into bowls and scatter over the remaining spring onion, mint or bail leaves and chilli. Serve with soy sauce and enjoy!