Chicken Noodle Soup

This soup is made from mostly left-overs! It is so tasty though, and warming on chilly days. You can even add sliced chillies to it if you like, for an extra kick. I prefer mine without! I had a leftover chicken breast from dinner the other night, so saved it especially to make this for my lunch. I sometimes add a wee pinch of chinese 5-spice, but didnt today. I have some left for tomorrow,  think soup always tastes better the next day. If you want to make it veggie, replace he chicken with tofu.

900ml chicken or vegetable stock
1 boneless, skinless chicken breast
1 tsp chopped fresh root ginger
1 garlic clove , finely chopped
50g rice or wheat noodles
2 tbsp sweetcorn , canned or frozen
2-3 mushrooms , thinly sliced
2 spring onions , shredded
2 tsp soy sauce , plus extra for serving
mint or basil leavesfor serving.

Pour the stock into a pan and add the chicken, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender. Remove the chicken to a board and shred into bite-size pieces using a couple of forks. 
Return the chicken to the stock with the noodles, corn, mushrooms, half the spring onions and the soy sauce. Simmer for 3-4 mins until the noodles are tender. Ladle into bowls and scatter over the remaining spring onions, herbs and chilli shreds if using. Serve with extra soy sauce for sprinkling.