Quick chicken noodle soup

Method

1. In a large, deep saucepan, melt the butter over a low-medium heat. Add the leeks, carrots and celery, then season with salt. Gently fry for 10 minutes, stirring regularly, until the veg has coloured a little and softened slightly. You may need to turn down the heat a little if the vegetables start to burn.
2. Add the garlic and ginger, then cook for a minute before pouring in the stock. Bring the soup to a simmer and gently bubble for 10 minutes or until the vegetables are nearly cooked.
3. Crumble the noodles into the soup, then add the shredded chicken and lemon juice. Taste and season with salt and pepper, then simmer for 2-3 minutes more until the noodles are tender. Garnish with fresh flatleaf parsley, if you like.