Chicken And Sweet Corn Noodle Soup - cooking recipe

Ingredients

3 cups reduced-sodium chicken stock
1 None carrot, peeled, julienned in 2 inch strips
1 1/3 lbs chicken breasts, cut into large chunks
7 oz dried vermicelli noodles
1 x 14 oz can sweet corn, rinsed and drained
2 tsp soy sauce
1 tbsp chives, snipped

Preparation

Pour the stock and 4 cups of water into a large saucepan and bring to a boil over high heat. Add the carrot, chicken, noodles, sweet corn and soy sauce.
Return the soup to a boil, then reduce the heat to medium and cook for 5 mins, until the chicken is cooked through and the noodles are tender.
Ladle the soup into serving bowls. Sprinkle with chives and serve.