Egg drop chicken noodle soup

• skinless, boneless chicken breasts↗2

  diced

• low-salt chicken stock↗1.2l l
• wholewheat noodle140g g
• baby corn↗140g g

  halved lengthways, or frozen sweetcorn

• eggs↗2

  beaten

• squeeze lemon juice
• sherry vinegar↗½ tsp tsp
• spring onions↗2

  finely chopped

Step-by-step instructions

1. 1

   Place the chicken and stock in a large pan and bring to a simmer for 5 mins. Meanwhile, cook the noodles following pack instructions.

2. 2

   Add the corn to the stock and cook for 2 mins. Stir the broth vigorously, then while it’s still swirling, hold a fork over the pan. Pour the eggs over the prongs in a slow stream. Stir again in the same direction then turn off the heat. Add a squeeze of lemon juice and the vinegar.

3. 3

   Drain the noodles and divide between four bowls. Ladle over the egg drop broth, scatter with onions and serve.