• Heat the oil in a stockpot over medium heat, add the onion, leek, garlic, thyme and bay leaves and cook, stirring regularly for about 6 minutes, or until softened taking on colour.
• Add the chicken, then pour in the boiling water straight from the kettle. Bring to the boil, then reduce the heat and simmer for 1 hour. Remove the chicken and place on a tray.
• Add the celery, carrot, mushrooms, corn, sauces and star anise to the broth and return to the boil. Add the noodles and eggs. Gently boil for a further 2-3 minutes, or until the noodles are tender and eggs are cooked. Remove the pot from the heat.
• Cut the chicken into portions, shredding and reserving half the meat for another use (See Tips).
• Ladle soup among serving bowls. Top with chicken and garnish with coriander.
• Drizzle with chilli sauce or scatter with fresh chilli, if using.

TIP FOR LEFTOVERS:

• Use reserved shredded chicken for burritos, sliders or toss through a salad.

TIP FOR VARIATIONS:

• Use soup base and add pan-fried chorizo and a can of chickpeas for a Spanish-Style broth.
• For a chicken minestrone, omit the eggs and replace the pasta for a can of white beans. Add passata, dried oregano and serve with chopped basil and grated parmesan.
• Broth can be strained and used as chicken stock in casseroles, pie fillings or stews.