1. Make the stock up in a large saucepan or stock pot then bring to the boil and add the sliced garlic, carrot and Chinese five spice.
2. Place the chicken breasts in the stock and simmer for 15 minutes. Remove from the heat and leave the chicken in the stock for another 5 minutes before removing and putting to one side to cool.
3. Heat the stock until simmering again then add the noodles and cook for 3 minutes. Add the sweetcorn, 4 sliced spring onions and pak choi then cook for a further 2 minutes.
4. Meanwhile, shred the chicken breasts into small pieces using two forks and return to the stock until heated through. Season with the soy sauce before ladling into bowls and topping with the remaining shredded spring onion.
Spruce it Up
Don’t limit yourself to the vegetables we’ve used here, try adding cauliflower or cabbage. And any herbs you have looking past their best, throw them in too.