chicken, vegetable and rice noodle soup

This was basically a meal I made by winging it - but it was actually really tasty, and healthy to boot.  Also it's very cheap as I used only one chicken breast (on the bone) that I'd saved from a whole chicken I'd cut up.  I was pleased to see Ken Hom on This Morning talking about how chinese food is healthy because they use such little meat in comparison to the typical western diet.  Well I'm certainly sold on this concept and regularly use as little as one chicken breast to make a dish that feeds all 4 of us comfortably.

Anyway, I digress, here's roughly what I did:

Ingredients:
spring greens
1 chicken breast on the bone
chopped fresh mint and coriander
thumb sized piece of ginger
2 large cloves of garlic
a couple of carrots
a broccoli stalk (no waste on this challenge!)
pinch of 5 spice powder
soy sauce
salt

Method:

1. simmer the chicken breast in water with some salt until just cooked
2. meanwhile shred the spring greens, trim and thinly slice the carrot, ginger, garlic cloves and broccoli stalk
3. remove the chicken and shred the meat from the bone and reserve
4. add the sliced vegetables to the stock and continue to simmer, meanwhile heat some oil in a pan and fry the shredded chicken with a good pinch of 5 spice powder and soy sauce.
5. add the rice noodles to the stock and vegetables, then add the fresh herbs (in my case I had previously chopped and frozen them, but it makes no difference) and a good glug of soy sauce
6. ladle the soup and noodles into a bowl and top with some chicken
7. serve!

NB. If I wasn't also cooking for the children I would have also added some fresh, sliced chillies.....