This is one of those dishes I keep pots of in my freezer as it can be microwaved from frozen if needed.
You will need:
1 whole chicken (plus the bones of another if you are going to make chicken stock yourself)
About 5-6 pints of chicken stock (bought or home made)
Dried egg noodles (I like medium size)
Chinese 5 spice
Sweetcorn (A tin or fresh)
First rub the chicken in five spice and place in a roasting tray, then roast until done (depends on size of bird)
Remove all the meat of the bird and shred the meat. (use the bones if you're making stock, you just boil the bones of two chicken in a pot with a whole carrot, two sticks of celery and two whole onions, plus some salt and peper at the end to taste. It takes about 2 hours)
Heat a pot of stock up and add the chicken and allow to simmer for 10 minutes
Add the pack of dry noodles and allow to simmer for 3 minutes.
Add the sweat corn and allow to simmer for 10 minutes.
The soup is done once the noodles are fat (cooked) and have absorbed a lot of the stock.