Shredded Chicken & Corn Noodle Soup, Loaded with Healthy Veg

In a large pot, bring chicken stock concentrate and 6 cups water to the boil, then reduce the heat to a simmer.

Peel and thinly slice the ginger and garlic. Halve carrot length ways then thinly slice into half moons. To the stock in the pot, add the chicken, carrot, ginger and garlic, partly cover and simmer for 15 minutes, until the chicken is tender.

Pick the coriander leaves, discard the stems. Thinly slice the spring onion, and mushrooms. Remove and discard the husks and silks of the corn cob. Cut off the corn kernels; discarding the cobs.

Once the chicken has simmered for 15 minutes, remove with tongs to a board. Shred chicken into bite-size pieces using a couple of forks.

Add the egg noodles, corn kernels, mushrooms, half the spring onions and the soy sauce to the soup. Add the shredded chicken and simmer for about 4-5 minutes, or until the noodles are tender.

Ladle into bowls and scatter over the remaining spring onions, coriander and chilli flakes (using as much or as little as desired). Enjoy!

In a large pot, bring chicken stock concentrate and 8 cups water to the boil, then reduce the heat to a simmer.

Peel and thinly slice the ginger and garlic. Halve carrot length ways then thinly slice into half moons. To the stock in the pot, add the chicken, carrot, ginger and garlic, partly cover and simmer for 15 minutes, until the chicken is tender.

Pick the coriander leaves, discard the stems. Thinly slice the spring onion, and mushrooms. Remove and discard the husks and silks of the corn cob. Cut off the corn kernels; discarding the cobs.

Once the chicken has simmered for 15 minutes, remove with tongs to a board. Shred chicken into bite-size pieces using a couple of forks.

Add the egg noodles, corn kernels, mushrooms, half the spring onions and the soy sauce to the soup. Add the shredded chicken and simmer for about 4-5 minutes, or until the noodles are tender.

Ladle into bowls and scatter over the remaining spring onions, coriander and chilli flakes (using as much or as little as desired). Enjoy!

In a medium-large pot, bring chicken stock concentrate and 4 cups water to the boil, then reduce the heat to a simmer.

Peel and thinly slice the ginger and garlic. Halve carrot length ways then thinly slice into half moons. To the stock in the pot, add the chicken, carrot, ginger and garlic, partly cover and simmer for 15 minutes, until the chicken is tender.

Pick the coriander leaves, discard the stems. Thinly slice the spring onion, and mushrooms. Remove and discard the husks and silks of the corn cob. Cut off the corn kernels; discarding the cobs.

Once the chicken has simmered for 15 minutes, remove with tongs to a board. Shred chicken into bite-size pieces using a couple of forks.

Add the egg noodles, corn kernels, mushrooms, half the spring onions and the soy sauce to the soup. Add the shredded chicken and simmer for about 4-5 minutes, or until the noodles are tender.

Ladle into bowls and scatter over the remaining spring onions, coriander and chilli flakes (using as much or as little as desired). Enjoy!

In a medium-large pot, bring chicken stock concentrate and 4 cups water to the boil, then reduce the heat to a simmer.

Peel and thinly slice the ginger and garlic. Halve carrot length ways then thinly slice into half moons. To the stock in the pot, add the chicken, carrot, ginger and garlic, partly cover and simmer for 15 minutes, until the chicken is tender.

Pick the coriander leaves, discard the stems. Thinly slice the spring onion, and mushrooms. Remove and discard the husks and silks of the corn cob. Cut off the corn kernels; discarding the cobs.

Once the chicken has simmered for 15 minutes, remove with tongs to a board. Shred chicken into bite-size pieces using a couple of forks.

Add the egg noodles, corn kernels, mushrooms, half the spring onions and the soy sauce to the soup. Add the shredded chicken and simmer for about 4-5 minutes, or until the noodles are tender.

Ladle into bowls and scatter over the remaining spring onions, coriander and chilli flakes (using as much or as little as desired). Enjoy!

In a medium-large pot, bring chicken stock concentrate and 4 cups water to the boil, then reduce the heat to a simmer.

Peel and thinly slice the ginger and garlic. Halve carrot length ways then thinly slice into half moons. To the stock in the pot, add the chicken, carrot, ginger and garlic, partly cover and simmer for 15 minutes, until the chicken is tender.

Pick the coriander leaves, discard the stems. Thinly slice the spring onion, and mushrooms. Remove and discard the husks and silks of the corn cob. Cut off the corn kernels; discarding the cobs.

Once the chicken has simmered for 15 minutes, remove with tongs to a board. Shred chicken into bite-size pieces using a couple of forks.

Add the egg noodles, corn kernels, mushrooms, half the spring onions and the soy sauce to the soup. Add the shredded chicken and simmer for about 4-5 minutes, or until the noodles are tender.

Ladle into bowls and scatter over the remaining spring onions, coriander and chilli flakes (using as much or as little as desired). Enjoy!

In a medium-large pot, bring chicken stock concentrate and 4 cups water to the boil, then reduce the heat to a simmer.

Peel and thinly slice the ginger and garlic. Halve carrot length ways then thinly slice into half moons. To the stock in the pot, add the chicken, carrot, ginger and garlic, partly cover and simmer for 15 minutes, until the chicken is tender.

Pick the coriander leaves, discard the stems. Thinly slice the spring onion, and mushrooms. Remove and discard the husks and silks of the corn cob. Cut off the corn kernels; discarding the cobs.

Once the chicken has simmered for 15 minutes, remove with tongs to a board. Shred chicken into bite-size pieces using a couple of forks.

Add the egg noodles, corn kernels, mushrooms, half the spring onions and the soy sauce to the soup. Add the shredded chicken and simmer for about 4-5 minutes, or until the noodles are tender.

Ladle into bowls and scatter over the remaining spring onions, coriander and chilli flakes (using as much or as little as desired). Enjoy!