1.2 litres (2 pints) hot chicken or vegetable stock
1 bay leaf
500 g (1 lb) boneless, skinless chicken thighs, trimmed of fat
25 g (1 oz) butter
1 celery stick, thinly sliced
2 leeks, thinly sliced
2 carrots, thinly sliced
125 g (4 oz) mushrooms, sliced
1 garlic clove, chopped
75 g (3 oz) frozen sweetcorn
75 g (3 oz) angel hair pasta
salt and pepper
chilli oil, to drizzle (optional)
chopped parsley, to garnish
Bring the stock and bay leaf to the boil in a saucepan and add the chicken. Cover loosely and simmer for 20 minutes, until cooked and tender. Scoop out the meat with a slotted spoon and set aside to cool slightly, reserving the stock.
Meanwhile, melt the butter in a large pan and cook the celery, leeks and carrots for 7–8 minutes, until softened. Add the mushrooms and garlic and cook for further 3–4 minutes.
Pour in the reserved stock, add the corn and return to the boil. Season to taste. Tip the pasta into the pan and cook for 3–4 minutes, or until ‘al dente’.
Shred the chicken and add to the broth. Ladle into deep bowls and serve drizzled with chilli oil, if desired, and garnished with chopped parsley and freshly ground black pepper.