Place the chicken thighs in a large pan and cover with water. Place on low to medium heat and cook till the meat is cooked.
In a pan, add the oil and sauté the onions and garlic. Add the leeks and stir some more.The vegetables, chicken and the broth and cook for some time. Now add the potatoes and carrots.
In a pan, heat the oil and the butter. Add the celery and onion and stir. Add the garlic and herbs and cook lightly. Add carrots, chicken broth and water. Let this simmer over high heat and slowly.
In a pan, heat the oil and add chicken, ginger and garlic. Cook for about four to five minutes.In a separate bowl, blend together the corn flour and a little stock. Add this to the pan.
Pour most of the broth in a pan and bring to boil. Add the chopped vegetables except kale and cook till they turn tender. Add remaining broth, chicken, rice and bay leaf and bring to boil.
Add chicken and cook for two minutes. Add salt, pepper, oregano, thyme, Worcestershire sauce, and the previously set-aside mushrooms. Mix well and cook until the mushrooms have softened.
Add oil in a pan and chopped vegetables. Stir till they start to soften. Add the chicken and chicken broth. Cook till the chicken starts to get tender.
Mix the cornstarch with some water and blend. Add to the pan. Add noodles and let it all boil. Remove from heat once noodles are about to get cooked. Add butter and herbs and stir.