Chicken noodle soup with mint and lemon

Method

1. Place the chicken, bay leaves and garlic in a pan with 1 litre cold water. Bring to a simmer and cook for 30 minutes, until cooked through, skimming any froth from the surface. Remove the chicken and set aside.
2. Continue to simmer the broth, adding the soy sauce, wine, honey and lemon juice. Season, adding more soy sauce or lemon juice, if you like.
3. Blanch the noodles for 3 minutes in boiling water. Drain and divide between bowls. Thinly slice the chicken and put on top of the noodles. Pour over the broth, scatter with mint and top with a slice of lemon.