Chicken noodle soup

Ingredients

• Chicken broth, ready-to-serve
  934 g

  56 kcal
• Chicken breast, skinless, raw
  175 g

  210 kcal
• Ginger
  2 g

  2 kcal
• Garlic
  3 g

  4 kcal
• Pasta from premium wheat flour
  50 g

  169 kcal
• Canned yellow corn, drained
  20.5 g

  14 kcal
• Champignons
  36 g

  10 kcal
• Green onion (feather)
  30 g

  6 kcal
• Soy sauce
  10.6 g

  6 kcal

Preparation Steps

1. Finely chop the ginger and garlic, thinly slice the mushrooms and shred the spring onions.
2. Pour the stock into a pan and add the chicken, ginger and garlic.
3. Bring to a boil, reduce the heat, partly cover and simmer 20 minutes until the chicken is tender (at least 74 °C / 165 °F inside).
4. Lift out the chicken and shred it with two forks.
5. Return the chicken to the stock with the noodles, sweetcorn, mushrooms, most of the spring onion and the soy sauce; simmer 3–4 minutes until the noodles are tender.
6. Ladle into two bowls and scatter over the remaining spring onion and, if using, herbs and chilli.