Big-Pot Chicken and Vegetable Noodle Soup

Ingredients

• 800 gram chicken thigh fillets
• 1 tablespoon olive oil
• 1 piece brown onion, diced
• 3 piece carrot, sliced
• 3 piece celery stalk, sliced
• 3 clove garlic, crushed
• 2 litre chicken stock
• 1 teaspoon dried thyme
• 2 piece bay leaf
• 1 cup corn kernels
• 180 gram dried egg noodles
• 1/4 cup fresh parsley, chopped

Instructions

1. 1Heat the oil in a large pot over medium heat and cook the onion, carrot and celery for 8 minutes until softened.
2. 2Add the garlic and stir for 1 minute.
3. 3Add the whole chicken thighs, stock, thyme and bay leaves and bring to the boil.
4. 4Reduce the heat and simmer gently for 30 minutes.
5. 5Lift out the chicken, shred it with two forks and return it to the pot with the corn.
6. 6Add the noodles and simmer for 6 minutes until tender.
7. 7Discard the bay leaves, season, and finish with parsley. For freezing, portion the soup before the noodles go in and freeze for up to 3 months; add noodles when reheating.