Homemade chicken noodle soup

Name: Homemade chicken noodle soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 500 g Chicken thighs, boneless and skinless; 15 ml Vegetable oil; 1 Onions, finely chopped; 250 g Carrots, diced small; 1 Celery, 2 sticks, diced small; 1 Leeks, finely sliced; 0.2 Garlic, 2 cloves, crushed; 2 Vegetable stock cubes, made up with 1.5 litres hot water; 1 g Dried thyme; 1 g Black pepper; 150 g Sweetcorn, drained; 200 g Egg noodles; 10 g Fresh parsley, chopped

Gently poached chicken, carrot and leek in a clear, comforting broth, with soft noodles added to each bowl. The one to make when anyone's feeling under the weather.

Ingredients

500 g Chicken thighs, boneless and skinless
15 ml Vegetable oil
1 Onions, finely chopped
250 g Carrots, diced small
1 Celery, 2 sticks, diced small
1 Leeks, finely sliced
0.2 Garlic, 2 cloves, crushed
2 Vegetable stock cubes, made up with 1.5 litres hot water
1 g Dried thyme
1 g Black pepper
150 g Sweetcorn, drained
200 g Egg noodles
10 g Fresh parsley, chopped

Method

Heat the oil in a large pan and gently cook the onion, carrots, celery and leek for 8 minutes until soft but not coloured. Stir in the garlic for the last minute.
Pour in the stock, add the thyme and bring to a gentle simmer. Lower in the chicken thighs and poach until cooked through with no pink in the middle.
Lift out the chicken, shred it with two forks and stir it back into the pot with the sweetcorn. Season with pepper and simmer for 3 minutes.
Meanwhile, cook the noodles in a separate pan of boiling water, following the packet timings, then drain.
Put a nest of noodles in each bowl, ladle the soup over and scatter with parsley.