Easy Chicken Vegetable and Noodle Soup

• 1 1/2 liter Water
• 2 Chicken stock cubes
• 1 Boneless chicken thighs/breasts
• 2 Carrots
• 2 Spring onions
• 1 can Sweet corn
• 1 Egg noodles
• 1 dash Soy sauce

1. Bring the pot of water to the boil.
2. Add the stock cubes and allow to simmer.
3. Peel and slice the carrots and spring onions
4. In a separate pan stir fry the chicken until cooked.
5. Season with salt and pepper or other spices if you wish.
6. I chose to add a little chilli powder, ground cumin and ground coriander.
7. Add thickening granules or some cornflower to thicken stock according to personal taste
8. Add the carrots, spring onions, and sweetcorn to the stock and leave to cook carrots
9. Add the chicken and noodles to the stock and a dash of soy sauce.
10. Season according
11. Garnish with some fresh coriander (optional)
12. Serve with a dash of Franks Red Hot sauce.

water, chicken, chicken thighs, carrots, spring onions, sweet corn, egg noodles, soy sauce

Taken from cookpad.com/us/recipes/353717-easy-chicken-vegetable-and-noodle-soup (may not work)