2 leeks sliced into rounds
3 tablespoons olive oil
2 cloves of garlic- skinned
3 chicken thighs with bone and skin
1 chicken breast with bone and skin
1 teaspoon salt
3 quarts of chicken stock
1/4 teaspoon black pepper
2 cups carrots- diced
2 cups peas ( frozen is okay)
2 ears of corn cut off the cob
1/2 teaspoon paprika
4 pkgs. ramen noodles ( throw out the seasoning packet)
optional ( lime wedges)

2 leeks sliced into rounds 3 tablespoons olive oil 2 cloves of garlic- skinned 3 chicken thighs with bone and skin 1 chicken breast with bone and skin 1 teaspoon salt 3 quarts of chicken stock 1/4 teaspoon black pepper 2 cup s carrots- diced 2 cup s peas ( frozen is okay) 2 ears of corn cut off the cob 1/2 teaspoon paprika 4 pkgs. ramen noodles ( throw out the seasoning packet)

Saute the leeks and garlic in a big pot with olive oil.
Once soft, remove them from the pot and brown the chicken on both sides.
Once browned, add the leeks and garlic back into the pot and add the chicken stock.
Simmer for 2 hours until the chicken is tender.
Remove the chicken from the pot and allow to cool.
While chicken is cooling- bring stock to a boil and add the veggies and ramen noodles.
Cook for 8 minutes...
While the noodles and veggies are simmering, shred the chicken.
After the soup has finished cooking, add the chicken back into the ramen and stir to combine.

Serve hot with wedge of lime.
Serves 6-8