Chicken Noodle Soup for the Soul

Feeling under the weather, depressed, sore, tired, sorry for yourself?  All of the above?  Well, if so, make yourself some of this soup (or get someone else to make it for you) and things will feel better, albeit temporarily.  Chicken soup in its infinite varieties appears in virtually every cuisine of the world.  My own Scottish heritage meant that I was brought up on chicken broth, made with the carcase of the Sunday roast chicken, and rich with leek, carrots and rice and loads of parsley.  I have taken elements of this - the home-made chicken stock is essential - and added leek, carrot, courgette and celery for a bit of texture.  Simmer for half an hour or so, until the veg is cooked and has flavoured the broth.  Season well with salt and pepper.  Instead of rice, I added some angel hair pasta, but you can use whatever you have, whether tagliatelle, Chinese egg or Japanese udon noodles.  I cook them separately and put them in a bowl then pour over the boiling hot soup which has had shreds of left-over cooked chicken added at the last minute along with lots of chopped parsley.  So simple, so soothing, and so good for the soul.  Followed by Greek yoghurt and poached blueberries, I am replete and calm.  Now for a hot bath and an early night and things will surely look better in the morning.