|
olive oil, for cooking |
2 |
carrots, peeled and diced |
1/2 |
celeriac, peeled and chopped |
2 |
leeks, trimmed, washed and sliced |
1 |
fennel bulb, trimmed and chopped |
1 |
garlic clove, peeled and finely chopped |
1 teaspoon |
root ginger, finely chopped |
2 |
free-range boneless chicken breasts, skinned and diced |
750ml |
Chicken stock |
1 |
Bouquet garni |
|
sea salt |
|
freshly ground black pepper |
50g |
medium egg noodles |
1 tablespoon |
parsley, chopped |
2 |
spring onions, trimmed and sliced |