Chicken Noodle Soup

• 6 Chicken Drumsticks or 4 thighs
• 2 Tablespoons cooking oil
• 1 small Leek sliced
• 1 stalk Celery chopped
• 2 medium Carrots chopped
• 5 cloves Garlic diced
• 1/2 inch of Ginger crushed
• 1 Tablespoon Basil
• 1 Tablespoon Parsley
• 1 Tablespoon Paprika
• 1 Teaspoon Thyme
• 8 cups Chicken stock
• 8 ounces Thai-style rice noodles
• Salt and Pepper to taste

1. In a Dutch oven, brown chicken in oil on all sides over medium-high heat.
2. Once browned, remove chicken and set aside in a bowl, reduce heat to medium and add Leeks, Celery and Carrots. Cook until Leeks soften (about 4 minutes).
3. Add Garlic, Ginger and spices and cook for another minute.
4. Now return the chicken to the pot and add the chicken stock, scraping all the browned bits off the bottom of the pot, cover with a lid then bring soup to a slow boil (medium-high heat), once boiling, immediately reduce heat to a simmer (low heat).
5. Simmer for 20 minutes, and then remove chicken with a slotted spoon.
6. Add noodles and remove pot from heat - make sure to keep the lid on the pot.
7. Shred the chicken by hand, removing any fat and bone. Now return the chicken meat to the pot, stir in well and make sure the noodles are fully cooked. Rice noodles should only take about 5 minutes in hot water.
8. Serve warm with hearty whole-grain bread. Salt and Pepper to taste.

chicken, cooking oil, celery, carrots, garlic, ginger, basil, parsley, paprika, thyme, chicken, rice noodles, salt

Taken from www.epicurious.com/recipes/member/views/chicken-noodle-soup-50182065 (may not work)