Chicken Noodle Soup

1. 1

   Heat the chicken stock in a saucepan.

2. 2

   In a frying pan, cook the strips of chicken without any oil until they have lost their rawness, giving them a stir frequently, and then add the soy sauce to the hot pan of chicken, letting it boil gently a little before tipping the contents of the skillet into the saucepan of hot stock.

3. 3

   Bring the pan to the boil and add the baby corn, noodles, sugar-snaps and fine beans cut in half.

4. 4

   Let the pan come back up to boiling point and cook for a minute or so, so that the noodles are warmed through and the vegetables tender but still crisp.

* Per serving · 4 servings · Values may vary.

No additional tips available.