Chicken and noodle soup

1. 1

   Put 500ml of water into a large pan and bring to a simmer.

2. 2

   Add the chicken , bay leaf, peppercorns, clove and parsley and cook for 5 minutes.

3. 3

   Remove the chicken from the liquid and cool slightly before shredding.

4. 4

   Discard the bay leaf, peppercorns, clove and parsley and reserve the cooking liquid.

5. 5

   Heat the oil in a large pan and add the onion, carrot and celery and cook for 5 minutes until softened.

6. 6

   Add the potato and thyme and cook stirring for 1 minute.

7. 7

   Add the stock and reserved cooking liquid.

8. 8

   Season with salt and pepper and bring to the boil, reduce the heat and simmer for 15 minutes until carrot and potato have softened.

9. 9

   Add the shredded chicken and the noodles.

10. 10

    Stir for a minute and when heated through add half the chopped parsley.

11. 11

    Serve in bowls with chopped parsley sprinkled over.

* Per serving · 4 servings · Values may vary.

No additional tips available.