Chicken Noodle Soup

I love chicken noodle soup. It's perfect for those cold winter Saturday nights, or when you are sick in bed with the flu. Using homemade chicken stock makes all the difference in this recipe.

1 tablespoon olive oil
1 leek, sliced
1 clove garlic, chopped
2 carrots, peeled and sliced
1 stick of celery, sliced
1 litre homemade chicken stock
1 large chicken breast
100 grams of small pasta shapes or noodles
2 tablespoons parlsey, chopped
2 spring onions, finely sliced
salt and freshly ground black pepper, to taste
Heat the olive oil in a large pot, and gently fry the leek, carrot, celery and garlic until softened. Add the chicken stock and bring to the boil. Plunge the chicken breast into the soup and reduce heat to a low simmer. Simmer the chicken breast for around 5-7 minutes, or until cooked.

Remove the chicken breast from the soup and shred into small pieces, using either your hands, or a pair of forks. Return the chicken to the soup and bring back to the boil.

Add the pasta, and cook until al dente, before stirring in the parsley and spring onions. Taste, adding salt and pepper if necessary.

Serve in warm bowls with plenty of crusty bread.