2 litres chicken or vegetable stock
2 Chicken breasts
150g Rice noodles
1 tsp fresh ginger (grated)
2 cloves of garlic (crushed)
½ tsp dried chilli flakes
3 tbsp Tamari (gluten free soy sauce)
3 tbsp sweetcorn (I use frozen)
2 Spring onions (thinly sliced)
5 Button mushrooms (thinly sliced)
Place a large saucepan on medium heat and pour the stock into the pan. Add the chicken breasts, garlic, ginger and chilli flakes and cover with a lid. Allow to simmer for 20 minutes.
After 20 minutes, remove both chicken breasts and place onto a chopping board. Using 2 forks, shred both chicken breasts into small pieces. Do this by slowly pulling the chicken apart, pulling the forks in opposite directions. Once both chicken breasts have been shredded, return the pile of shredded chicken into the pan. Reduce the heat to low.
Add the mushrooms, sweetcorn, half of the spring onions and the tamari to the pan and allow to simmer for 5 minutes. Add the rice noodles and allow to gently cook for a further 6-8 minutes before serving.
Ladle the soup into bowls and top with a few sliced spring onions. Serve.