Chicken Noodle Soup

Ingredients

• 1 tbsp sunflower oil
  
• 150g mushrooms, sliced
• 1 carrot, cut into thin matchsticks
• 150g sweet corn
• 6 spring onions, trimmed and shredded
• 4 chicken breasts
• 1½ litres chicken stock
• 2 tbsp soy sauce
• 200g egg noodles

Method

1. Preheat the grill. Once ready, grill the chicken breasts for 8-10 minutes, turning halfway, until cooked through. Cut the chicken into thin slices, or shred.
2. Heat the oil in a large saucepan and add the mushrooms and carrots. Cook for 2-3 minutes until they begin to soften, then add the sweet corn, spring onions, chicken and stock and bring to the boil.
3. Stir in the soy sauce and noodles, and continue stirring until the noodles soften. Reduce the heat and simmer for 8-10 minutes. Spoon into warmed bowls to serve, and sprinkle with some parsley.