Chicken Noodle Soup
Ingredients
- 500 mls chicken stock
- 500 mls vegetable stock
- 1 clove garlic, finely chopped
- 2.5 cm fresh root ginger, peeled and chopped
- 2 deboned skinless chicken breasts
- 200 g noodles
- 1 x 285g tin corn
- 2 spring onions, sliced
- 30 mls soy sauce
- 10 g mint leaves, chopped
- 1 small chilli, sliced
Method
- pour the stock into a large pot and add the garlic, ginger and chicken
- bring to the boil and then reduce the heat and simmer for 20 minutes
- make sure the chicken is tender before removing
- use a fork to shred the chicken
- return the chicken to the pot and add the noodles, corn, the spring onions and the soy
- bring to the boil for 2 minutes – check that the noodles are soft
- pour the soup into bowls and then garnish with the mint leaves and chilli