A recipe from the Good Food collection.
800g chicken breast fillets
500ml good-quality chicken stock
2 celery stalks, diced
1 onion, diced
2 carrots, peeled and diced
1 parsnip, peeled and diced
2cm piece of fresh ginger
3 black peppercorns
220g fresh rice noodles
2 zucchini, diced
1 handful parsley, finely chopped
1. Place the chicken, stock, celery, onion, carrot, parsnip, ginger, peppercorns and 250ml water in a slow cooker. Cover and cook on low for 6 hours.
2. Remove the chicken fillets from the slow cooker and allow to cool slightly. When cool enough to handle, shred the chicken into bite-sized pieces.
3. Return the shredded chicken to the slow cooker and stir in the noodles and zucchini. Turn the slow cooker setting to high and cook for a further 1 hour.
4. Discard the ginger and season to taste with sea salt and freshly ground black pepper. Ladle the soup into deep serving bowls. Sprinkle with the parsley and serve.