Chicken noodle stew

Ingredients

• ¼ small onion, peeled (20g)
• ¼ medium carrot, peeled (30g)
• 125g chicken breast
• 235ml boiling water
• 1 tsp vegetable oil
• 45g tinned sweetcorn
• 60g egg noodles (dried)

Use frozen sweetcorn instead of tinned if preferred. Remember fresh, frozen, tinned, dried and juiced fruit and vegetables all count towards your 5 A Day.

Method

1. Slice the onion and carrots. Dice the chicken.
2. Heat the oil in a saucepan. Add the chicken and cook for 5 to 6 minutes, until starting to brown.
3. Add the onion, carrots and sweetcorn – cook for 3 to 4 minutes.
4. Add the water, simmer for 5 minutes
5. Finally, break the noodles up a little and add to the pan. Simmer for a further 5 to 10 minutes until the chicken, vegetables and noodles are cooked. Add a little water during cooking if needed.
6. Blend the soup, or chop noodles into small pieces.
7. Put quarter of the noodles in a bowl, and allow to cool a little before serving with a spoon or fork.