Prep 10 mins Cook 30 mins Makes Serves 4 Source 28bysamwood.com
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
Sat. Fat 2.35g