Chicken, Corn And Noodle Soup

• 1 None onion, finely chopped
• 2 cloves garlic, crushed
• 1 piece (1/2 inch) ginger, peeled and finely grated
• 1 can (15 oz) corn kernels, drained and rinsed
• 1 tbsp vegetable oil
• 4 cups chicken stock
• 1/2 cup canned creamed corn
• 4 None green onions, trimmed and coarsely chopped
• 4 oz dried wheat noodles
• 12 oz boneless skinless chicken breasts, thinly sliced
• 2 tbsp soy sauce (optional)
• 4 oz baby spinach leaves

1. Heat oil in a large saucepan on medium heat. Cook onion, garlic and ginger, stirring, for about 5 mins or until the onion is soft.
2. Add stock, 2 cups water and both corns to the pan. Cover and bring to a boil on high heat.
3. Add the white parts of the green onions to the pan. Reduce the heat to medium-low. Simmer, uncovered, for 5 mins.
4. Carefully break the noodles in half and add to the pan. Simmer, uncovered, for about 2 mins. Stir to separate the noodles.
5. Add chicken to pan and simmer, uncovered, about 1 min or until the chicken is cooked through. Add soy sauce to taste, if needed.
6. Stir in the spinach. Divide soup among four serving bowls. Sprinkle with remaining green onions.

onion, garlic, ginger, corn kernels, vegetable oil, chicken stock, corn, green onions, noodles, chicken breasts, soy sauce, baby spinach

Taken from recipes-plus.com/api/v2.0/recipes/33561 (may not work)