Chicken noodle soup

Cooking Time: 25 mins        

Servings: 6

Ingredients

600g chicken thigh fillets
4 cups (1 litre) salt-reduced liquid chicken stock
1 cup water
1 garlic clove, crushed
2 tsp grated ginger
125g thin spaghetti
1 Can Sweet Corn Kernels
1 cup fresh milk
4 shallots, sliced

Method

1.    Trim excess fat from the fillets and slice into thin strips. Heat the stock in a medium sized pan, together with the garlic and ginger, and bring to the boil
2.    Break spaghetti into short strips (about 8cm long) and add to the stock mixture. Stir and cook for 2 minutes
3.    Add the chicken strips and cook for a further 5 minutes
4.    While the spaghetti and chicken is cooking, process the corn and milk together until the corn is finely chopped
5.     Add this to the saucepan together with half the shallots and heat gently until warmed through
6.    Sppon into bowls and sprinkle with the remaining shallots

Tip:

Ladle into individual-sized freezer containers, label and freeze until needed. It can be reheated in the microwave or simply empty the frozen soup into a saucepan and reheat over a low heat until defrosted and heated through.

Did you know? According to food historians, chicken soup was prescribed as a cure for the common cold in Ancient Egypt.