Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.