Chicken noodle soup

Ingredients

• 1 tbsp extra virgin olive oil

• 1 large leek, sliced

• 3 garlic cloves, chopped

• 2 large carrots, cut into thin rounds

• 4 celery sticks, diced

• 1 large zucchini, diced

• 1.3kg whole raw chicken

• 250g spaghetti, strands broken in half

• 60g (1 cup) parsley leaves, chopped

• 2 cups baby spinach

• freshly ground pepper to serve

• crusty bread to serve

Method

1. Step 1

   Heat the olive oil in a large pot over medium heat. Add the leek and garlic and cook, stirring, for 2-3 minutes until fragrant and softened.

2. Step 2

   Add the carrots, celery, and zucchini, cooking for 5-6 minutes until the vegetables begin to soften.

3. Step 3

   Place the whole chicken in the pot and add enough water to just cover it. Bring to a boil, then reduce heat to a gentle simmer. Cover with a lid and cook for about 30 minutes, allowing the broth to develop a rich flavour.

4. Step 4

   Carefully remove the chicken from the pot and set aside to cool slightly. Once cool enough to handle, shred the meat from the bones, discarding the skin and bones.

5. Step 5

   Bring the broth back to a boil, add the broken spaghetti, and cook over medium heat for 8-10 minutes or until the pasta is tender.

6. Step 6

   Turn off the heat, then stir in the shredded chicken, chopped parsley and baby spinach, allowing the greens to wilt gently in the hot soup.

7. Step 7

   Scoop the soup into bowls, add a little freshly ground pepper, and serve hot with crusty bread.

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