Chicken noodle soup

 Mary Cadogan's aromatic broth will warm you up on a winter's evening - it contains ginger, which is particularly good for colds.

Ingredients

    900ml chicken or vegetable stock (or Miso soup mix)

    1 boneless, skinless chicken breast (about 175g)

    1 tsp chopped fresh ginger

    1 garlic clove, finely chopped

    50g rice or wheat noodles

    2 tbsp sweetcorn, canned or frozen

    2-3 mushrooms, thinly sliced

    2 spring onions, shredded

    2 tsp soy sauce, plus extra for serving

    mint or basil leaves and a little shredded chilli (optional), to serve

Method

    STEP 1

    Pour the stock into a pan and add the chicken breast, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.

    STEP 2

    Put the chicken on a board and shred into bite-size pieces using a couple of forks. Return the chicken to the stock with the noodles, sweetcorn, mushrooms, spring onion and soy sauce. Simmer for 3-4 mins until the noodles are tender.

    STEP 3

    Ladle into two bowls and scatter over the remaining spring onion, mint or basil leaves and chilli, if using. Serve with extra soy sauce.

By Mary Cadogan