Step 1

Heat oil in a large pan over medium-low heat. Cook leek for 6-8 minutes, stirring until soft. Add carrot and celery, and cook, stirring, for 5-6 minutes until soft. Add stock and bring to a simmer. Add noodles and cook for 6 minutes or until tender, adding the peas for the final 2 minutes.

Step 2

Stir in chicken and simmer for 1 minute or until warmed through. Divide among bowls, season, and top with parsley leaves.