For nights that require classic comfort food, this chicken noodle soup is everything wholesome and warm. Whether you're feeding someone who is convalescing, trying to stave off the cold, or you simply feel like a bit of tender loving care, this is the ultimate cure-all.
Cut green top from leek and discard. Halve leek lengthwise, rinse under cold water and finely slice. Peel and dice carrot into 1cm pieces. Thinly slice celery. Crush garlic.
Heat oil in a saucepan over medium heat. Add leek, carrot, celery and garlic and cook for 4–5 minutes or until softened, but not coloured.
Add stock cube to pan with 1 litre (4 cups) water and bring to a simmer. Add chicken, reduce heat to medium-low and gently simmer for 18–20 minutes or until chicken is cooked through.
Remove chicken from pan and allow to cool slightly. Add macaroni to pan and simmer for a further 8 minutes or until al dente.
Using clean hands or two forks, shred chicken. Return chicken to saucepan and season with salt and pepper. Roughly chop parsley.
Cut lemon into wedges. Divide soup between bowls, top with parsley and serve with lemon wedges.