2 chicken leg quarters 6 chicken wings (not breasts) 1 large carrot, chopped 2 sticks celery, leaves on, chopped 1/2 large onion, chopped, skin on 1 large leek, cleaned and chopped 3 sprigs parsley 2 wineglasses dry white wine salt and freshly ground black pepper 1 heaped Tbs. freshly chopped parsley juice of half a lemon 2oz/50g rice noodles
Instructions
1) In a large pan put chicken leg quarters and wings. Add carrot, celery, onion, leek and parsley sprigs. Cover with water, Bring to the boil, then simmer for 45 minutes.
2) At this point retrieve a leg joint and remove thigh meat. Reserve.Put remainder of leg joint into the pan and continue simmering for another hour or so, topping level up. Strain and discard vegetables and chicken debris. Leave to cool. The fat will form an easy to remove transparent "skin" on top. Discard it.
3) Add wine to the pan and bring back to the boil. Turn down to simmer, until reduced by half-about 1 3/4pt/1ltr should be left. Season to taste, then sprinkle in chopped parsley and a squeeze of lemon juice. Add rice noodles and cook on simmer for about 4 minutes. Shred reserved chicken thigh meat and put this in as well. Continue simmering until heated through. Serve in soup bowls.
