Chicken stock cube in 450ml water or retail pre-made chicken stock
180gDried medium egg noodles
Salt and pepper to taste
Pan fry the chicken thighs in oil and rosemary until skin is browned, then remove the thighs from the pan and set to one side.
In the same pan add the minced garlic, chopped onion, carrot and celery and fry until soft.
Add the stock to the vegetables and bring to a simmer. When simmering return the thighs to the pan along with 2 bay leaves, pop on the lid and cook for 20 minutes.
After 20 minutes, remove the thighs from the pan. Add the dried noodles to the broth and simmer until noodles are cooked through. Separate the chicken meat from the skin and bones and then shred the meat. Skin and bones can be discarded.
Once the noodles are cooked stir in the shredded chicken, add extra water if necessary until consistency is as desired. Season to taste then top with fresh parsley and serve.