Chicken and noodle soup

• 1 chicken breast fillet
• 1 bay leaf
• 6 black peppercorns
• 1 whole clove
• 4 fresh parsley sprigs
• 2 tbsp olive oil
• 1 small onion - finely chopped
• 1 carrot - finely diced
• 1 celery stick - finely diced
• 1 medium potato - finely diced
• 1 tsp fresh thyme - finely chopped
• 1 liter chicken stock
• 1 small packet rice noodles
• 15 grams fresh parsley - finely chopped

1. Put 500ml of water into a large pan and bring to a simmer.
2. Add the chicken , bay leaf, peppercorns, clove and parsley and cook for 5 minutes.
3. Remove the chicken from the liquid and cool slightly before shredding.
4. Discard the bay leaf, peppercorns, clove and parsley and reserve the cooking liquid.
5. Heat the oil in a large pan and add the onion, carrot and celery and cook for 5 minutes until softened.
6. Add the potato and thyme and cook stirring for 1 minute.
7. Add the stock and reserved cooking liquid.
8. Season with salt and pepper and bring to the boil, reduce the heat and simmer for 15 minutes until carrot and potato have softened.
9. Add the shredded chicken and the noodles.
10. Stir for a minute and when heated through add half the chopped parsley.
11. Serve in bowls with chopped parsley sprinkled over.

chicken breast fillet, bay leaf, black peppercorns, clove, parsley sprigs, olive oil, onion, carrot, celery, potato finely, thyme, chicken stock, rice noodles, parsley

Taken from cookpad.com/us/recipes/332585-chicken-and-noodle-soup (may not work)