This warm, comforting soup hits the spot for a quick and easy lunch or light evening meal, and even quicker if you use up left-over cooked chicken too. You can also make it vegetarian by replacing the chicken with tofu. Just cube and simmer it for 5 mins before adding the remaining ingredients.
Serves 2
1000 ml vegetable stock
1 – 2 chicken breasts boneless and skinless
1 tsp fresh ginger chopped
1 garlic clove finely chopped
150g rice noodles
165g small can of sweetcorn
1 tsp soy sauce
2 spring onions
1 fresh chilli sliced
1. Pour the stock into a pan and add the chicken, ginger and garlic. Bring to the boil then cover and simmer for 20 mins until the chicken is tender.
2. Remove the chicken and shred it using a couple of forks. Return the chicken to the stock.
3. Add the noodles, sweetcorn, soy sauce and 1 spring onion. Simmer for 3 mins.
4. Ladle into bowls adding the remaining spring onion and sliced chilli.
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