Chicken noodle soup recipe

SERVES 4

There's nothing better than a fragrant bowl of golden chicken broth studded with root vegetables and herbs. And the best part is it can all be made in one pot.

INGREDIENTS

• 1.6kg whole chicken

• 2 onions, quartered

• 2 bay leaves

• 2 leeks (pale part only), thinly sliced

• 2 parsnips, peeled, sliced

• 2 carrots, halved, thinly sliced

• 2 celery stalks, thinly sliced

• 50g baby spinach leaves

• 170g thin dried egg noodles

• 2 tablespoons flat-leaf parsley leaves

• 2 tablespoons dill sprigs

METHOD

Rinse chicken and pat dry with paper towel. Place in a large stockpot and add 2 1/2L (10 cups) cold water. Add onion and bay leaves (top with a saucer to keep chicken submerged). Bring to the boil over medium-high heat. Reduce heat to medium and cook, skimming impurities from the surface, for 30 minutes or until cooked through.

Remove chicken from pan. Carve off the breast fillets either side of the breast bone, remove and discard skin and set aside.

Return the chicken carcass to the pot, add the leek, parsnip, carrot and celery, then season. Cook for a further 30 minutes or until the vegetables are tender.

Remove chicken from the pot, and shred the remaining meat from legs and thighs, discarding skin. Shred meat from the reserved breast fillets.

Return shredded chicken to the pan with spinach leaves. Cook, stirring, for 5 minutes or until warmed through.

Meanwhile, cook the noodles according to packet instructions. Drain.

Divide the noodles among bowls, ladle over the soup, then garnish with parsley and dill sprigs to serve.