Hearty Chicken and Vegetable Noodle Soup

Ingredients

• 700 gram chicken thigh fillets
• 1 tablespoon olive oil
• 1 piece brown onion, diced
• 3 piece carrot, sliced
• 3 piece celery, sliced
• 3 clove garlic
• 2 litre chicken stock
• 2 piece bay leaves
• 200 gram dried egg noodles
• 1 tin corn kernels, drained
• 1/2 bunch flat-leaf parsley, chopped

Instructions

1. 1Heat the oil in a large stockpot over medium heat. Cook the onion, carrot and celery for 6 minutes until starting to soften.
2. 2Add the garlic and cook for 1 minute.
3. 3Add the whole chicken thighs, stock and bay leaves. Bring to the boil, then lower to a gentle simmer.
4. 4Simmer uncovered for 40 minutes, skimming any foam off the surface once or twice.
5. 5Lift the chicken out onto a board. Shred it with two forks and return it to the pot.
6. 6Add the noodles and corn. Simmer for 8 minutes until the noodles are tender.
7. 7Remove the bay leaves. Season with salt and pepper, stir through the parsley and ladle into big bowls.