Ingredients
- 2 chicken breasts
- 2 carrots, sliced
- 3 celery sticks, sliced
- 1 leek, sliced
- 2 garlic cloves
- 1.5L chicken stock
- 1 bay leaf
- Fresh thyme
- 100g egg noodles
- Salt and pepper
- Fresh parsley
Method
- Simmer chicken in stock with bay leaf and thyme for 20 minutes.
- Remove chicken, shred with two forks.
- Add carrots, celery, leek and garlic to the stock. Simmer 15 minutes.
- Add noodles and cook 5 more minutes.
- Return shredded chicken, season generously and stir in fresh parsley.