Asian Chicken Soup

Ingredients:

• 1 tbsp olive oil
• 1 brown onion, diced
• 1 clove garlic, crushed
• 1 tsp fresh ginger, grated
• 1 kg carrots, peeled and diced
• ½ bunch celery, diced
• 3 L reduced-salt chicken stock
• ½ cup rice noodles or pasta
• 1 cup corn kernels
• 500 g skinless chicken breast, cooked and diced
• ½ tbsp reduced-salt soy sauce
• ½ tsp sesame oil
• 1 cup bean sprouts or spring onion (sliced)

Method:

1. Heat olive oil in a large stockpot, add onion and cook until it browns. Then add garlic and ginger and cook for 1 minute.
2. Add carrot and celery and cook for 5 minutes.
3. Add stock, ensuring enough is added to cover all ingredients, simmer for 10 minutes.
4. Add noodles or pasta, cook for a further 10 minutes or until noodles are cooked (note: rice noodles will not take as long as pasta to cook).
5. Add corn and chicken, stirring for 1-2 minutes.
6. Add soy sauce and sesame oil, stir through gently.
7. Serve topped with bean sprouts or spring onion.