The stock for this is made in the slow cooker whilst you are out for the day and then it just needs 10 minutes of prep / cooking in a pan to finish it off.

First thing in the morning add the following ingredients to your slow cooker

1.5 litres of vegetable stock, 2 chopped carrots, 1 chopped leek, 1 onion quartered, 2 crushed cloves of garlic, 2 bay leaves, 500g of skinless / boneless chicken thighs, 2 chopped stalks of celery, 1 teaspoon of dried parsley and seasoning. slow cook this for 6-8 hours.

When you’re ready to eat the soup, strain the stock in to a pan, remove  and reserve the chicken then discard the stock vegetables.

Next, in your saucepan, simmer the stock on a medium to high heat and add 2 chopped carrots and 1 chopped leek. leave to simmer for 5-6 minutes then add 100g of sweetcorn, 100g of vermicelli noodles and the chicken reserved from earlier. Simmer in the pan for 5-6 minutes until the noodles are cooked then serve with some crusty bread