Ingredients

175noodles

2 tablespoon olive oil

8 spring onions chopped

2 tablespoon fresh tarragon

6 skinless boneless chicken thighs , diced

150ml dry white wine

1.2litres basic vegetable stock

salt and pepper

crusty bread to serve .

method

1.Bring a saucepan of water to the boil , add the noodles and cook accordingly to the instructions on the packet . Drain refresh and cold running water and leave to stand in the bowl of water .

2. Heat the oil in a large saucepan , add the spring onions and bacon and cook over a new heat staring occasionally for 5 minutes until the spring onions have softened and the bacon is beginning to color .

3.Add the tarragon and chicken . Increase the heat to medium and cook , staring frequently for about 8 minutes until the chichen is golden brown all over .

4. Pour in the wine and cook for 2minutes until the alcohol has evaporated then pour in enough of the stock just to cover the meat . Reduce the heat , cover and simmer until the chicken is tender and cooked through .

5. Pour in the remaining stock , season with salt and pepper and bring to the boil . Drain the noodles and add to the pan , heat through the chicken is tender . Ladle the soup the warmed bowls and serve immediately with crusty bread

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