Chicken,Sweetcorn & Spaghetti Noodle Soup
Oil for cooking
1 brown onion, finely chopped
2 garlic cloves crushed
2tsp finely grated fresh ginger
4 Cups chicken stock
2 Cups 320g frozen corn kernels
1 packet Delmaine Spaghetti
4 chicken thighs, diced
Place a splash of oil in a medium saucepan and heat over medium heat. Cook onion, stirring for three minutes or until softened. Add garlic and ginger and cook, stirring for one minute or until fragrant.
Add stock and corn and bring to the boil. Reduce heat, cover and simmer for five minutes. Add pasta and chicken and simmer uncovered for 4-5 minutes or until pasta is tender and chicken is cooked through.
Season with slad and pepper. Sprinkle with chives and serve.