Chicken noodle soup

1.In a large saucepan, cover chicken with cold water. Place over moderate heat. Bring to the boil. Reduce heat. Simmer, partially covered, 45 minutes or until chicken is cooked; skim surface occasionally.

2.Transfer chicken to a chopping board; reserve stock. Cool chicken slightly. Remove skin and meat from bones; discard skin and bones. Chop chicken. Strain reserved stock through a fine sieve.

3.Pour 2 litres (8 cups) of the stock into a clean saucepan (reserve remaining stock for another use); bring to the boil. Add noodles and chicken. Cook 2-3 minutes or until noodles are separated and chicken heated. Stir in bok choy. soy sauce and sesame oil. Ladle hot soup into bowls. Serve topped with mint and chilli.