Chicken, sweet corn and noodle soup
Raw skinless chicken breast
500 g, (buy 560g), fat trimmed
90 g, (angel hair), broken into 4cm lengths
1 medium, finely chopped
2 clove(s), crushed
2 tsp, finely grated
4 cup(s), (1L)
Frozen corn kernels
2 cup(s), (320g)
¼ cup(s), finely chopped
1 x 3 second spray(s)
- Lightly spray a medium saucepan with oil and heat. Cook onion, stirring, for 3 minutes or until softened. Add garlic and ginger and cook, stirring, for 1 minute or until fragrant.
- Add stock and corn and bring to the boil. Reduce heat and simmer covered, for 5 minutes. Add pasta and chicken and simmer, uncovered for 4-5 minutes or until pasta is tender and chicken is cooked through.
- Season with salt and pepper. Sprinkle with chives to serve.