A wonderfully hearty chicken dish that is fantastic for cold evenings. Make up a big batch and freeze what you don't use.
- 125g rice noodles
- 2 large chicken legs
- 2 onions
- 2 carrots
- 2 celery sticks
- 2 leeks
- 1 bay leaf
- Thyme and parsley, 50g each
- Salt and pepper
Put the chicken legs into a large saucepan with one each of the onion, leeks, carrots and celery sticks. Add the thyme and the bay leaf. Cover with water and then bring to the boil. Cook for around 45 minutes.
Lift the chicken legs out of the pout and put to one side.
Strain the stock and discard the herbs and vegetables.
Pour the stock back into the pan.
Dice the remaining vegetables.
Put the onion, carrot, and celery stick into the pan with the stock and simmer for ten minutes. Add the leek and once the stock is boiling again, add the noodles and cook for around 7 minutes or until cooked.
Shred the chicken and put into bowls.
Pour the broth over the chicken and sprinkle the parsley over the top to serve.