Chicken & Noodle Soup

Serves 4, 250 calories per serve

INGREDIENTS:

• 1/2 spring onion, finely sliced
• 4 cloves crushed garlic
• 1 tbsp minced ginger
• 1 cup frozen corn
• 1 tbsp extra virgin olive oil
• 300g chicken breast, diced
• 4 cup chicken stock
• 2 carrots, diced
• 125g frozen spinach
• 60g dried thick egg noodles

METHOD:

1. Heat a large pot over a medium heat and add the olive oil
2. Add the spring onions, ginger and garlic to the preheated pot and gently stir until the garlic becomes fragrant and the spring onions soften
3. Add the diced carrots and frozen corn and stir in with the spring onion and garlic for 2 minutes
4. Add the reduced salt chicken stock to the pot and mix with the cooked vegetables
5. Carefully add the chicken breast pieces to the pot and cover the pot with a lid
6. Bring the stock to the boil and then reduce the heat so that it is just simmering, allow it to simmer for 15 minutes, until the chicken is cooked through
7. Carefully remove the chicken and place in a medium sized bowl. Shred the chicken into thin strips.
8. Add the frozen spinach and shredded chicken and stir until the spinach is no longer frozen
9. (Optional) before adding the noodles, remove the pot from the heat and allow it to cool slightly. Use a stick blender to roughly chop the soup mixture rather than blending to a smooth consistency.
10. Roughly break up the noodles (approx 2cm long pieces) and add to the pot, cook the noodles with the vegetables and chicken stock for around 3-5 minutes until the noodles are just cooked