Ingredients

• 200 g skinless chicken breast — thinly sliced
• 500 ml low-sodium chicken broth — ready to use
• 80 g rice noodles — dry, thin
• 10 g fresh ginger — finely sliced or grated
• 60 g carrot — finely shredded
• 40 g baby spinach — roughly chopped
• 15 g spring onion — finely sliced (green parts only) optional
• 10 ml low-sodium soy sauce — ready to use optional

Instructions

1. Add the chicken broth and ginger to a small pot, cover, and bring to a gentle simmer over medium heat so the ginger can infuse without creating strong cooking smells.
2. Once simmering, slide in the thinly sliced chicken breast, reduce heat to low, and poach for 8–10 minutes until just cooked through and very tender; skim off any foam to keep the broth clear and mild.
3. While the chicken cooks, place the dry rice noodles in a heatproof bowl and cover with just-boiled water; let sit for 5–7 minutes until soft, then drain well.
4. Stir the shredded carrot and chopped spinach into the pot with the chicken and broth, cooking for 1–2 minutes until just wilted and soft but still very gentle on the stomach.
5. Taste the broth and, if tolerated, add the low-sodium soy sauce in small amounts to lightly season, keeping overall flavor mild for nausea.
6. Divide the drained rice noodles between two small bowls, ladle the chicken, vegetables, and hot ginger broth over the noodles, and top with a small sprinkle of sliced spring onion if you are comfortable with it.