Slimming World Friendly Chicken Noodle Soup

A slighted spiced version, works out at under 1 syn preserving I use chicken thigh fillets as they are more flavourful make sure your trim off any visible fat.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 500  g chicken thighs (boneless skinless cut into strips)
• 1  red onion (small finely chopped)
• 50  g spring onions (one bunch roughly sliced)
• 150  g sweetcorn (canned & drained)
• 2  garlic cloves (large minced)
• 1  teaspoon ground ginger
• 1⁄4 teaspoon chili powder
• 1  tablespoon  wok oil
• 300  g  noodles (ribbon straight to wok)
• 1 1⁄2 liters  chicken stock
• 1⁄2 lime, juice of
• 1  tablespoon soy sauce
•  coriander, to serve

Directions

1. Heat a large heavy based saucepan and add the wok oil, add the onions and spring onions, fry for a couple of minutes. Add the chicken and cook on medium heat for approximately 7 minutes.
2. Add all other ingredients (EXCEPT NOODLES) and bring to boil. Simmer for 15 minutes, add noodles and simmer for further 5 minutes. Top with coriander to serve.