Chicken noodle soup

Ingredients

• 1 tbsp oil or butter
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery sticks, sliced
• 2 cloves garlic, chopped
• 1½ lb (700 g) chicken breasts or thighs
• 8 cups (2 litres) chicken stock
• 1 tsp dried thyme
• 1 bay leaf
• 3 oz (85 g) egg noodles
• Salt, pepper and parsley

Method

1. Fry the onion, carrots and celery in the oil for 6 to 8 minutes, then the garlic for 1 minute.
2. Add the chicken, stock, thyme and bay leaf. Simmer 20 minutes until the chicken is cooked.
3. Lift out the chicken, shred it and return it to the pot.
4. Add the noodles and simmer 6 to 8 minutes until tender.
5. Season with salt and pepper and add parsley.