Asian Chicken Noodle Soup

1. 1

   Combine oil, garlic, ginger and chili in a large saucepan. Stir over medium heat until aromatic.

2. 2

   Add the stock and chicken breast to the saucepan and bring to a simmer over medium heat. Simmer gently until chicken is just cooked through. Remove chicken from saucepan.

3. 3

   Bring soup back to a boil and add the noodles and cook until almost tender. Add bok choy, carrots and corn, and simmer for 1-2 minutes or until the bok choy leaves are bright green.

4. 4

   Meanwhile, shred the chicken.

5. 5

   Remove the saucepan from the heat and stir in the chicken and cilantro. Serve soup topped with the green onions.

* Per serving · 4 servings · Values may vary.