Chicken noodle soup

Method

1. Put the chicken in a large pan with 2 carrots and 2 celery sticks, all roughly chopped, 2 onions, quartered, and the bay leaves. Add about 2.5 litres water, to cover the chicken and veg. Bring to the boil, skim off any fat and simmer for 1 hour. Remove the chicken and strain the stock, discarding the solids.
2. Heat the oil in a large pan over a medium heat. Add the leek, garlic and remaining carrots, cut into cubes, and the remaining onion and celery stick, both finely chopped. Cook for 5 minutes, until tender. Add 2 litres of the strained broth and bring to the boil, then reduce the heat to low and simmer gently for 10 minutes.
3. Meanwhile, remove the skin and strip the meat from the chicken. Tear the meat into bite-size pieces and add to the soup. Remove from the heat and serve.
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