This is such a quick an easy dish to make. Full of flavour and surprisingly filling.
1 chicken stock pot
950mls of water
1 chicken breast
1 clove of garlic, chopped
1 teaspoon of fresh ginger
2 mushrooms, thinly sliced
2 sliced spring onions
50g of Orgran rice and corn spaghetti noodles (or similar)
1 cup of frozen corn
Add the chicken stock pot and water (950mls) to a pot with the chopped garlic and ginger. Add in the chicken breast. Bring to the boil, reduce heat and cover for 15-20mins
Remove the chicken breast from the pot(it should be soft enough to shred). With the chicken breast removed, add in the spring onions, mushrooms, spaghetti noodles (50g) and frozen corn. Proceed to shred the chicken by using 2 forks to pull the chicken breast apart. (this is why it should be soft).
Add the chicken back into the pot and let it cook with the lid on for a further 20mins. Check occasionally and add water if necessary.
Serve and enjoy!