Shredded Chicken & Corn Noodle Soup, Loaded with Healthy Veg

Simmer Stock and Prepare Ginger & Garlic:

In a medium-large pot, bring chicken stock concentrate and 4 cups water to the boil, then reduce the heat to a simmer. Meanwhile, peel and thinly slice the ginger and garlic. Halve carrot length wise then cut into 2 mm slices.

Start Soup:

Pat dry the chicken with paper towel. Add the chicken breasts (as a whole piece), carrot, ginger and garlic to the pot, partly cover and simmer for 15 minutes, until the chicken is tender.

Prepare Remaining Ingredients:

In the meantime, wash the fresh produce. Pick the coriander leaves, discarding stems. Thinly slice the spring onion, red chilli, and mushrooms. Remove and discard the husks and silks of the corn. Cut off the corn kernels; discarding the cobs.

Shred Chicken:

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.

Finish Soup:

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

You Plate It:

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