Ingredients

• Celery6 stalks, thinly sliced, trimmed
• Angel hair pasta1/2 cup, (broken into pieces, per person)
• Chicken2 cups, cooked, shredded
• Parsleychopped *to serve
• Chicken2000 g
• Onions200 g
• Carrots150 g
• Celery120 g
• Water3 L
• Leek1 piece, quartered, thinly sliced, trimmed
• Fresh mintchopped *to serve
• Chicken broth6 cups
• Chicken1 whole piece
• Onions2 pieces, peeled, quartered
• Carrots2 pieces, peeled, roughly chopped
• Celery2 stalks, roughly chopped
• Spices, black pepper1 tbsp
• Spices, bay leaf2 leaves
• Spices, thyme4 sprigs
• Water3L

Steps

1. 1. To make the stock: Rinse and pat the chicken dry. Place in a large stockpot and add remaining ingredients. Bring to a gentle simmer and let bubble away for 2 hours. Check every now and then that chicken isn’t sticking to the bottom of the pan as it could burn. Remove chicken from stock and place on plate. Allow to cool a little before shredding chicken, store in an airtight container in the fridge until needed.
2. 2. To make the soup: Bring about half of the stock to a rolling boil (work on 1 cup per person).
3. 3. Add the noodles and shredded chicken and cook for another 6 minutes.
4. 4. Add the leeks and celery and cook at a simmer for about 10 minutes.
5. 5. Add salt and pepper to taste. Serve in warm bowls topped with herbs.