½ carrot, diced
½ onion, diced
½ leek, white part only, chopped
1 cup (75 g/ 2 ½ oz)
Crushed egg noodles
15 green beans, chopped
½ cup (70 g/ 2 ½ oz)
¼ cup (7 g/1/4 oz) chopped fresh parsley

1. To make the stock, place the ingredients in the large pan with 2.5 liters cold water. Bring to boil and skim off any scum from the surface with a slotted spoon. Reduce the heat and simmer for 2 hours.
2.  Remove the chicken and set aside to cool. Strain in the stock and measure. if it is more than 1.5 litres, return to the clean pan to reduce it. If you are not using the stock immediately, cool and refrigerate overnight (skimming the fat will then be easier as it will solidify).
3. Remove the chicken from bones and dice it.
4. To make the soup, bring the stock to the boil in the large pan and season.
5. Add the carrot, onion and leek and simmer for 3 minutes. Add the beans, peas and chicken and cook for 3 minutes. Stir in parsley to serve.

Nutrition per serve   
Protein 70 g, fat 40 g; Carbohydrate 20 g, dietary fibre 5.5 g; cholesterol  210 mg,29150kJ(695 cal)