Chicken And Soba Noodle Soup

• To serve:
• 400 grams Japanese soba noodles
• 250 grams mushrooms, chopped lengthways
• 2 stalks of spring onions (only the green parts), chopped
• For the chicken stock:
• 1 1/2 pounds chicken pieces, bone in
• 1 leek, chopped into 3" pieces
• 3 carrots, chopped into thick rounds
• 2 onions, quartered
• 1 whole head of garlic, halved crosswise
• 1 bunch coriander, roughly chopped (avoid the leaves)
• 15 black peppercorns, bruised
• 1 sprig thyme (optional)
• Salt, to taste

1. Put all the ingredients listed for the chicken stock in a large pot and cover with 21/2 litres of cold water. Turn on the heat; when it comes to a boil, reduce to a very gentle simmer and clamp on a lid. Leave on for 11/2 hours. (Check on it once or twice in between and remove any impurities or white foam that may rise to the surface with a ladle).
2. Once your chicken stock is done, scoop out the chicken pieces and shred them into pieces to use in your soup. Set aside. Send the vegetables and stock through a strainer, and press down to squeeze out most of the liquid from them.
3. Cook the noodles as per the instructions on the packet until al dente. Add the mushrooms to the same pot as your noodles 2 minutes before its done, and strain them both out together.
4. To serve, divide your noodles into bowls and top with mushrooms, shredded chicken, and boiled vegetables. Pour over your hot chicken soup and garnish with spring onions. Serve immediately.

noodles, mushrooms, stalks of spring onions, chicken, chicken, carrots, onions, head of garlic, coriander, black, thyme, salt

Taken from food52.com/recipes/33918-chicken-and-soba-noodle-soup (may not work)