Heat the oil in a large saucepan over a medium flame. Add the onion and leek and fry gently for 6-8 minutes, stirring occasionally until soft.

Add the carrot and garlic. Fry gently for 4 minutes, stirring occasionally until soft.

Add the stock and chicken. Stir well, cover and simmer for 25 minutes. Taste and add salt and pepper if required.

Add the noodles. Stir well and cook for 5 minutes or until soft. Serve.

Store any leftovers in an airtight container and refrigerate for 3 days or freeze on same day.