Theres nothing better than a fragrant bowl of golden chicken broth studded with root vegetables and herbs.
- Rinse chicken and pat dry with paper towel. Place in a large stockpot and add 2 1/2L (10 cups) cold water. Bring to the boil over medium-high heat. Add carrot, onion and bay leaves (top with a saucer to keep chicken submerged). 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 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.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set