Spanish Chicken Noodle Soup

Spanish Chicken Noodle Soup

Ingredients
1 Onion, chopped
2 Cloves Garlic, crushed
1 Large Carrot, sliced
1/2 Cup dried chickpeas soaked over night (400g tin will suffice)
4 stalks Celery, sliced
6 Chicken drumsticks
2 Tablespoon Parsley
1 Litre Chicken Stock
2 Large Potatoes, cubed
Pinch Saffron
1/2 cup Noodles

Method:
Cut up all the vegetables. Heat a little olive oil in a pan and fry the onion & garlic until soft. Add Carrots and celery. Remove from the pan and keep warm. Heat a little more oil and fry the chicken drumsticks until brown. Add the vegetables back to the pan with the stock and saffron and bring to the boil. If using dried chickpeas, rinse and drain and at this point add to the pan. Cook for 30 minutes. Add the potatoes and the noodles and cook for a further 10 minutes. If using tin chickpeas, add them now. Cook for a further 5 minutes, add the parsley, stir and serve in bowls with some crusty white bread.