800mL of salt reduced chicken stock 200g of chicken breast 1tsp of chopped ginger 50g of rice noodles ½ C of beans 2 tb of corn 1 carrot diced 2tsp of soy sauce (GF) Basil or chili to serve
Pour the stock into a pan and add the chicken, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 minutes, until the chicken is tender. Remove the chicken to a board and shred into bite size pieces.
Return the chicken to the stock with the noodles, beans, corn, carrot and the soy sauce. Simmer for 3-4 minutes until the noodles are tender. Ladle into two bowls and scatter over the basil or chili to serve.
Serves 2
