Noodle soup for the soul

As a child I was an incredibly picky eater and as an adult I am getting much better at eating the food I should but there is still a long way to go.  No matter what I do with vegetables I can just never find a way to cook them so that I enjoy eating them, it's more a case of being able to tolerate them. I like to find my food enjoyable and comforting and healthy food never seems to have the same sense of wrapping a big blanket around me like a whacking great bowl of mashed potato and cheese does.  There comes a time when even my vegetable reluctance has to take a break, those days when I feel so run down and wiped out that only a hit of proper nutritional food will do.  On those days I am usually too tired to undertake any major cooking so enter my noodle soup.  Sometime about six years ago when I was teaching myself to cook for the first time I stumbled upon a recipe that became the prototype for this soup.  What it was and who it was by I can't remember as it's been through many incarnations since then.  Ginger and chilli infused stock with chicken, noodles and whatever vegetables are knocking around (in this case carrots, broccoli, cabbage and mushrooms) and in less than thirty minutes a steaming bowl of reviving soup is ready.  The chuck it all in one pot method also means there is very little washing up and more time for collapsing on a heap in the sofa.