Chicken Noodle Soup With Winter Vegetable

2 carrots, peeled
2 celery stalks, trimmed
1 brown onion, peeled
1 parsnip, peeled
400g chicken thighs, trimmed off the bone and fat removed
2 handfuls parsley any variety, washed and chopped
2 pinches of fresh corriander, chopped
1-1.5 litres good chicken stock
1 full packet of singapore noodles
2 cloves garlic
Salt and pepper (white pepper is great)
3 tbsp olive oil




For this soup I like to use any vegetables I have lying around, but celery and carrot are great, as is parsnip. A brown onion  and/or spring onion give a necessary flavour kick as does parsley (flat or curly leaf will do).
For the noodles in this classic I enjoy eating the shelf-wrapped singapore noodles which can be used in stir-fries.
For the chicken it is best to use thigh or bone chicken. I have used breast chicken in the past but I find it is too dry and flavourless. I like to use thigh fillets trimmed of fat, and if you cut them from the bones keep the bones for making stock (recipe for that coming later).You will need about a litre of Rich Chicken Stock. I like to make my own with left over vegetables, but I thinlk the liquid supermarket variety of "Real Stock" will do. Sometimes I desire a vegetable stock cube two gives a flavour boost, I like Massel brand.. And of course we are to season with salt and pepper, a little garlic.


1.Dice the onion and soften in a frying pan with a little olive oil.
2. Add the chopped garlic clove then the whole chicken thigh fillets and brown on each side for 4 minutes or so (just to release their flavour).
3. Take the thigh fillets off and put aside, then add the vegetables and soften them in the onion/garlic and olive oil. Coat the diced vegetables and just fry them for 3 or 4 minutes - just to soften them a little and encourage them to release the flavour.
4. Shred the chicken and add to a big thick bottomed pot and add the vegetables and chicken stock. Bring to the boil.
4. Add a handful of parsley and a bunch of salt and pepper (to taste. I like a lot of salt but its not incredibly healthy)
5. Turn down to a simmer and put the lid on, and simmer for an hour and a half.

5. If it doesn't seem like there's enough liquid then add a few cups of water. It is at this stage the flavour might become diluted so you might want to crumble a few stock cubes into the mix. This just ultimately depends on your taste buds.
6. Run the noodles under hot water in a colander and separate with a fork. Ad them to the soup.
7. Turn down very low and simmer for another 15-20 minutes. Careful not to boil or the noodles will break down too much.



8. Serve up with crusty bread and some extra salt and pepper!