3 Tbsp olive oil
2 garlic cloves, crushed
1 leek, white part and half of the green part, rinsed and thinly sliced
100g (3 1/2 oz) kugel, egg or vermicelli noodles
sea salt and white pepper, to season
1 small handfull flat-leaf (Italian) parsley, finely chopped
Stock:
1 small (about 1.2 kg / 2 lb 10 oz) chicken
1 brown onion, finely chopped
3 garlic cloves, crushed
2 celery stalks
1 carrot
2 fresh or dried bay leaves
5 garlic cloves extra
1/2 tsp white peppercorns
To make the stock, put all of the ingredients in a large saucepan with 5 litres (20 cups) of water. Cook over medium heat for 45 minutes.
Remove the saucepan from the heat and transfer the chicken to a chopping board. When cool enough to handle, pull the chicken meat off the carcass and shred with your hands. Cover and set aside until you are ready to serve the soup. Discard the chicken carcass. Strain the stock and set aside. Discard the vegetables.
To make the soup, put the olive oil and garlic over medium heat and cook for 1-2 minutes. Add the leek and cook for 3-4 minutes. Add 1 litre (4 cups) of the reserved chicken stock. Turn up the heat to high and bring to a boil. Add the noodles and cook according to the packet instruction, or approximately 5 minutes, stirring from time to time.
Add the shredded chicken to the noodle stock and cook for 4-5 minutes, just to warm through and meld the flavours. Season with sea salt and white pepper. Stir through the parsley and serve.
Serves 4-5.