Combine the stock, onion chickens parsley and ginger into a pot and bring to the boil. Reduce to a simmer possibly 10 mins till chicken is tender.
Strain the liquid and place back into the pot. Remove the chicken to cool and discard the remaining onion and parsley.
Mix the corn flour with the extra tablespoon of water to create a paste.
Add the two tins of creamed corn, extra ginger and bring back to the boil.
While the soup is cooking pop your noodle's into a pot and cook as per instruction on the packaging.
Add the corn flour mix and stir and blend together till mixture thickens.
If you like the soup a little thicker do a double batch of corn flour mix.
Once boiled and thickened remove from heat and add the shredded chicken and ham.
To serve, place noodles on the bottom of the bowl, add ladles of soup and top with finely cut shallots.
You can also add a splosh of soy sauce to your bowl if you like.
Keeps for a couple of days in the fridge.
Not a freezable soup.