Ingredients: 2 carrots, 2 leeks, a handful of parsley leaves, 1 garlic clove, 1 teaspoon root ginger, half onion, half a celeriac or some celery, a fennel bulb, 2 chicken breasts (or other left over shredded chicken), 1 bouquet garni, 500g egg noodles, 750ml chicken stock. Feel free to experiment with what veg you add!1: in a large heavy based saucepan fry the diced carrots and celeriac. Add the other diced veg after a couple of minutes and sweat off. Then added the diced or shredded chicken.
2: pour in the chicken stock, add the bouquet garni and season. Simmer for 12 minutes.
3: drop the egg noodles in to the stock and cook for 5 minutes. Scatter the chopped parsley over and it is ready to serve.