Chicken Noodle Soup

Whether your heart’s been broken or you just need a little pick-me-up, a bowl of comforting Chicken Noodle Soup can work wonders.

2 chicken breasts, skinned and boned
2 cloves garlic, crushed
2 chopped onions
2 tablespoons olive oil
1 bay leaf
1 star anise
4 sticks of celery, chopped
3 carrots, chopped
4 cups salt reduced chicken stock
2 cups of noodles
4 spring onions, thinly sliced
1/3 cup chopped parsley
1/3 cup red capsicum
1/3 cup spinach
1 tablespoon grated ginger
Salt and freshly-ground pepper to taste

Add the chicken, one chopped onion, bay leaf, star anise and garlic to a large pot of water, bring to the boil then simmer for twenty minutes.
In a second pot, heat the oil and gently fry the second onion, celery, carrots, capsicum and spinach. Season with salt and pepper and cover the pot, leaving to cook for 5 minutes.
Add the stock to the second pot, along with 2 cups of water and boil.
Remove the chicken from the first pot, shred and add to the soup.
Add the noodles and simmer for 5 minutes.
Remove the pot from the heat and add the chopped spring onions and parsley.

Serve with crusty bread