Asian chicken soup

Ingredients:

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

Method:

1. Heat olive oil in a large stock pot, add onion and cook until starting to brown, add garlic and ginger, cook for 1 minute
2. Add carrot and celery, 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, cook for 1-2 minutes
6. Add soy sauce and sesame oil, stir gently
7. Serve topped with bean sprouts or spring onion.