CHICKEN NOODLE SOUP

Serves 8-10

Cooking time: 60mins

Ingredients:

• 1 tablespoon extra virgin olive oil

• 1 large leek, sliced

• 3 garlic cloves, chopped

• 2 large carrots, diced

• 4 celery ribs, diced 

• 1 large green zucchini, diced

• Whole raw chicken, approx 1.3kg

• 250g spaghetti, broken in half

• 1 cup parsley, chopped

• 2 cups spinach 
  
  
  

Method: 

1. In a large pot, heat 1 tablespoon of extra virgin olive oil over medium heat.

2. Add the leek and garlic and cook, stirring, for 2-3 minutes. Then add carrots, celery, zucchini and cook for 5-6 minutes until they start to soften.

3. Add the whole chicken to the pot and pour enough water to just cover the chicken. Bring to the boil, then turn down to a gentle simmer. Place the lid on and  cook for approx 30 minutes. 

4. Carefully remove the whole chicken and shred the meat from the carcass.

5. Bring the broth to a boil and add spaghetti, turn the heat down to medium and cook for 8-10 mins. Turn off the heat. 

6. Add chicken back to the pot as well as parsley and spinach. 

 Serve with crusty bread and grated parmesan.