Chicken Mushroom and Noodle soup

(SERVES 6)

• 900 ml/1 ½ pts 4 ¼ cups chicken stock, made with 2 stock cubes
• 1 bay leaf
• 1 leek, thinly sliced
• 1 small skinless chicken breast, about 100 g/4 oz
• 100 g/4 oz button mushrooms, sliced
• 50 g/2 oz vermicelli, broken into small pieces
• 150 ml/ ¼ pt 2/3 cup dry white wine
• Salt and freshly ground black pepper
• 15 ml/1 tbsp chopped parsley

Place the stock in a saucepan with a bay leaf, leak and chicken breast. Bring to the boil, reduce the heat, part-cover and simmer gently for 10 minutes until the chicken is really tender. Lift out of the pan with a draining spoon and cut into small pieces. Add the mushrooms and pasta to the pan with the wine. Bring to the boil and simmer for 6 minutes until the pasta is tender. Return the chicken to the pan. Discard the bay leaf and season to taste with salt and pepper. Ladle into warmed soup bowls and sprinkle with chopped parsley before serving.