There's nothing quite like a warm and comforting chicken, noodle & leek soup. It is easy to make and healthy to boot. This recipe comes from Falafel for Breakfast, by Michael Rantissi and Kristy Frawley, published by Murdoch Books. Serves 4–6 INGREDIENTS3 tablespoons olive oil2 garlic cloves, crushed1 leek, white part and half of the green part, rinsed and thinly sliced100 g (3½ oz) kugel, egg or vermicelli noodlessea salt and white pepper, to season1 small handful flat-leaf (Italian) parsley, finely chopped For the stock1 small (about 1.2 kg/2 lb 10 oz) chicken1 brown onion, finely chopped3 garlic cloves, crushed2 celery stalks1 carrot2 fresh or dried bay leaves5 garlic cloves, extra½ teaspoon white peppercorns METHOD1 To make the stock, put all of the ingredients in a large saucepan with 5 litres (175 fl oz/20 cups) water. Cook over medium heat for 45 minutes.2 Remove the saucepan from the heat and transfer the chicken to a chopping board. When cool enough to handle, pull the chicken meat off the carcass and shred with your hands.3 Cover and set aside until you are ready to serve the soup. Discard the chicken carcass.4 Strain the stock and set aside. Discard the vegetables. For the soup1 To make the soup, put the olive oil and garlic in a large saucepan over medium heat and cook for 1–2 minutes. Add the leek and cook for 3–4 minutes.2 Add 1 litre (35 fl oz/4 cups) of the reserved chicken stock. Turn the heat up to high and bring to the boil. Add the noodles and cook according to the packet instructions, or approximately 5 minutes, stirring from time to time.3 Add the shredded chicken to the noodle stock and cook for 4–5 minutes, just to warm through and meld the flavours. Season with sea salt and white pepper.4 Stir through the parsley and serve. Recipe and Images from Falafel for Breakfast, by Michael Rantissi and Kristy Frawley, published by Murdoch Books.
