Ingredients

1 tsp olive oil

300g chicken thighs

1 onion finely diced

1 celery stalk finely chopped

1 medium carrot finely chopped

2 garlic cloves finely chopped

4 cups (1L) chicken stock

150g fresh egg noodles (or gluten free)

90g frozen corn

40g baby spinach leaves

2 spring onions thinly sliced, to serve

4 sprigs of parsley to serve

salt & pepper, to taste

Method

1. Heat oil in a non-stick saucepan over medium heat. Season chicken and cook for 4 minutes, turning until browned. Remove chicken from pan and set aside. Add onion, celery and carrot and cook, stirring for 5-10 minutes until soft. Add garlic and cook for a further minute. Return chicken to pan and add stock. Bring to a simmer, cover and cook for 20 minutes until chicken is tender.

2. Meanwhile, cook the noodles according to packet directions. Drain and divide between serving bowls.

3. Add the corn and baby spinach and stir until the spinach has just wilted. Remove from heat. Transfer chicken to a plate and shred the meat then divide between serving bowls. Ladle the soup over the chicken and noodles and top with spring onions, parsley and salt and pepper.

Nutritional Information

Energy (kJ) 2133

Energy (cals) 510

Protein 45.7g

Fat 20.6g

Sat. Fat 5.5g

Carbs 31.8g

Sugar 5.9g

Fiber 7.4g