1. Cover chicken joints with stock and simmer till chicken is cooked. Let it cool slightly.
2. Strain and reserve the stock.
3. Discard the chicken bones and shred the meat.
4. Heat the oil in a deep pan.
5. Add garlic and leeks and saut� till they are softened.
6. Add the reserve stock, bay leaf and noodles.
7. When the noodles are cooked, stir in the chicken meat, cream, salt and pepper.
8. Heat thoroughly and remove from fire. Discard the bay leaf.
9. Serve hot, garnished with parsley.

Serves:4 to 6