Chicken, Corn And Noodle Soup - cooking recipe

Ingredients

1 None onion, finely chopped
2 cloves garlic, crushed
1 piece (1/2 inch) ginger, peeled and finely grated
1 can (15 oz) corn kernels, drained and rinsed
1 tbsp vegetable oil
4 cups chicken stock
1/2 cup canned creamed corn
4 None green onions, trimmed and coarsely chopped
4 oz dried wheat noodles
12 oz boneless skinless chicken breasts, thinly sliced
2 tbsp soy sauce (optional)
4 oz baby spinach leaves

Preparation

Heat oil in a large saucepan on medium heat. Cook onion, garlic and ginger, stirring, for about 5 mins or until the onion is soft.
Add stock, 2 cups water and both corns to the pan. Cover and bring to a boil on high heat.
Add the white parts of the green onions to the pan. Reduce the heat to medium-low. Simmer, uncovered, for 5 mins.
Carefully break the noodles in half and add to the pan. Simmer, uncovered, for about 2 mins. Stir to separate the noodles.
Add chicken to pan and simmer, uncovered, about 1 min or until the chicken is cooked through. Add soy sauce to taste, if needed.
Stir in the spinach. Divide soup among four serving bowls. Sprinkle with remaining green onions.