I cane up with this recipe as I couldn't find one chicken noodle soup recipe I really enjoyed, it's healthy, low in fat, low GI and even more importantly, takes less then 30 minutes to make which is great for a busy mum. If you try this recipe please let me know how it turned out and leave me some feedback.
You could easily add some other ingredients if you wanted such as bean shoots, water chest nuts, bamboo shoots etc
Combine oil, garlic, ginger and chilli in a large saucepan. Stir over medium heat until aromatic.
Add the stock and chicken breast fillets to the saucepan and bring to a simmer over medium heat. Simmer gently until chicken is just cooked through. Remove chicken from saucepan.
Bring soup back to the boil; add the noodles and cook until almost tender. Add pak choy, carrots and corn, and simmer for 1-2 minutes or until the pak choy leaves are bright green.
Meanwhile, shred the chicken.
Remove the saucepan from the heat; stir in the chicken and coriander. Serve soup topped with the green onions.