Chicken noodle soup
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Yields: 2
Instructions
Pour the stock into a pan and add the chicken breast, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender. Put the chicken on a board and shred into bite-size pieces using a couple of forks. Return the chicken to the stock with the noodles, sweetcorn, mushrooms, spring onion and soy sauce. Simmer for 3-4 mins until the noodles are tender. Ladle into two bowls and scatter over the remaining spring onion, mint or basil leaves and chilli, if using. Serve with extra soy sauce.
Ingredients
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900ml chicken or vegetable stock Notes: or Miso soup mix
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boneless Notes: 1, about 175g, skinless chicken breast
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chopped fresh ginger Notes: 1 tsp
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garlic clove finely chopped Notes: 1
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50g rice or wheat noodles
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sweetcorn canned or frozen Notes: 2 tbsp
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mushrooms thinly sliced Notes: 2-3
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spring onions shredded Notes: 2
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soy sauce plus extra for serving Notes: 2 tsp
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mint or basil leaves and a little shredded chilli Notes: optional, to serve