Heat a large pot over a medium heat, and add the olive oil

Add the spring onions, ginger and garlic to the preheated pot, and gently stir until the garlic becomes fragrant and the spring onions soften (about 2 minutes)

Add the diced carrots and the frozen corn, and stir in with the spring onion and garlic for 2 minutes

Add the reduced salt chicken stock to the pot and mix with the cooked vegetables

Carefully add the raw chicken breast pieces to the pot and cover the pot with a lid

Bring the stock to the boil and then reduce the heat so that it is just simmering (small rolling bubbles), and allow it to simmer for 15 minutes, until the chicken is cooked through

Using tongs or a fork, carefully remove the chicken, and place in a medium sized bowl. Using two forks, shred the chicken into thin strips. You could also use a knife and chop the chicken into thin pieces

Add in the frozen spinach, and the shredded chicken and stir until the spinach is no longer frozen, and is distributed evenly throughout the soup, roughly 2 minutes

(Optional) before adding the noodles, remove the pot from the heat and allow it to cool slightly. Using a stick blender, roughly chop the soup mixture. The aim is to roughly chop, rather than blend to a smooth consistency. Be mindful that blending hot food can be dangerous due to spills and splashes, ensure that you are using an appropriate container to minimise spills and splashes. Return the pot to the heat and bring the soup back to a simmer

Roughly break up the egg noodles (about 2 cm long pieces) and add to the pot, cook the noodles with the vegetables and chicken stock for around 3-5 minutes, until the noodles are just cooked