Chicken Noodle Soup with Sweetcorn

• 1.5litres chicken stock
• 500gboneless skinless chicken thighs
• 30gginger, peeled and cut into thick slices, optional, removed before serving (optional)
• 2garlic cloves, halved, optional, removed before serving (optional)
• 2 tbspsoy sauce
• 4spring onions, whites and greens separated and sliced
• 250gdried medium egg noodles
• 165 gdrained tinned sweetcorn
• 2heads pak choi, leaves separated and halved lengthways
• 1carrot, cut into thin matchsticks
• 1 tsptoasted sesame oil (optional)

Method

1. 1Pour the stock into a large pan with the chicken, soy sauce, spring onion whites and any optional ginger and garlic. Bring to a gentle simmer, then cook for 15–20 minutes until the thickest chicken pieces reach 75°C for 30 seconds.
2. 2Lift the chicken onto a board and shred with two forks. Remove and discard any ginger and garlic pieces from the broth.
3. 3Bring the broth back to a simmer. Add the carrot matchsticks and noodles, using the noodle packet time as a guide. Add the sweetcorn and pak choi for the final 3 minutes, until the noodles are tender and the pak choi stems soften.
4. 4Return the shredded chicken to the pan for a minute to heat through. Taste the broth and add more soy sauce if it needs salt.
5. 5Ladle into deep bowls, making sure everyone gets noodles, chicken and vegetables. Scatter over the spring onion greens and a few drops of sesame oil for anyone who likes it.

Per serving

kcal

470

protein

39.1g

fibre

4.5g

carbs

57g

fat

9.2g