Chicken Noodle Soup
1 skinless chicken breast fillet
Marinade:
2 tbsp soy sauce
1 tsp Asian sesame oil
1/2 tsp grated fresh gingerroot
1 tbsp honey
1 clove garlic, crushed
4 cups chicken stock
4 oz egg noodles
1 cup frozen or canned corn
3 scallions, thinly sliced
Slice the chicken breast in half to make two thin fillets. Mix all the ingredients for the marinade and marinate the chicken for 30 minutes, remove the chicken and reserve the marinade.
Bring the stock to a boil, then reduce the heat to low (barely simmering) and cook the chicken for about 20 minutes or until cooked through. Remove the chicken with a slotted spoon and allow to cool down slightly. Then shred the chicken very fine.
Cook the noodles according to the package instructions. Stir the corn, scallions, and reserved marinade into the stock. Bring to a boil, then add the shredded chicken and noodles and heat through.
Makes 6 portions.
