Prep time: 5 minutes
Cooking time: 20 minutes
Total time: 25 minutes
Place the oil in a large saucepan and add the onions and muchrooms. Sweat over a medium heat for 10 minutes. Stir in the garlic and cabbage and cook for a further 5 minutes over a medium heat.
Add the liquid and bring to the boil. Turn down to a simmer and add the chicken, noodles and Worcestershire sauce. Season with a really good grind of black pepper and taste to see if you need to add more salt (the stock can be naturally salty). Stir well and simmer for 5 minutes , or until the vegetables and noodles are soft.
Sprinkle over the parsley and serve hot.
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Growing up, I never saw my Mum shred a roast chicken. I can’t think why really, perhaps because we didn’t often eat roast chicken. So when I was working on Colonsay and my gorgeous colleague Jo was chatting about shredding a chicken, I was embarrassed to tell her that I didn’t really know what she meant. So for any of you out there who have never shredded a roast chicken (or any other bird before), this is how it goes…. Using your hands (wear gloves if you’d rather), pull away at all the leftover meat so that you can use it for another meal. Turn the bird over and take the nuggets from the back bone and pick around the arm and leg joints. You may be surprised at how much there is! Now, either keep it in the fridge for use within 5 days, or pop it in a container, label it and freeze it for up to 12 months. Happy days.”