Chicken, sweetcorn & noodle soup sw

1. Put all the stock ingredients and the chicken in a very large
saucepan, then cover everything with about 3 litres cold water.
Bring to the boil, then lower to a simmer and cook for 1 hr-1½ hrs
, until the chicken is cooked through. Skim off any froth every
20 mins or so. Remove the chicken to a plate to cool. Strain the
stock through a sieve, skimming off as much fat as you can.
Rinse out the pan and put the stock back in, then simmer on a high
heat until reduced a little - you need about 2 litres in total.
Add the carrots and leeks, then simmer for 10 mins.
Meanwhile, shred the meat from the chicken, discarding the skin
and bones. Add to the pan with the sweetcorn. Add the vermicelli
noodles, unless you want to freeze the soup, and simmer for about
7 mins more, until the corn and pasta is cooked. Ladle into bowls,
sprinkled with the parsley. To freeze, allow the soup to cool
completely before freezing (see tip), and when you're ready to eat,
allow the soup to defrost before bringing it back to a gentle
simmer in a pan. Add the noodles and simmer until cooked.
Easy freezing and defrosting By freezing the soup in small
portions in freezer bags or tubs, they will defrost quicker. Allow
to defrost overnight in the fridge, or for a few hours at room
temperature. You can freeze the chopped parsley in a small bag:

2. just sprinkle into the soup with the noodles.
PER SERVING