Chicken Noodle & Sweet Corn Soup

Blend onion, carrots, celery and garlic to a rough past in the food processor. (Or finely chop if you don't have a food processor.)

Heat oil in a non-stick saucepan over medium heat, add blended vegetables and cook for a few minutes.

Add stock and simmer gently for 10 minutes to allow flavour to infuse.

Add chicken fillets and return pot to a gentle simmer for about 10 minutes. Remove from heat and stand covered for 10 minutes. Remove chicken, allow to cool slightly, then shred using two forks.

Add corn and noodles and return to stock to boil for a few minutes or until noodles are cooked. Adjust seasonings.

Add spinach, shredded chicken and basil to soup, and stir through. Top each bowl with bean shoots and parsley. Add a splash of soy sauce if you like, for extra flavour.

Energy 1617.92 kJ

Calories 386.50 cal

Protein 40.72g

Fibre 4.87g

Fat 10.75g

Sat. Fat 2.35g

Carbs 29.37g

Sugar