Ingredients

The following ingredients have 4 Servings
  • 2 each carrots, onions and leeks (white part only), chopped
  • 1 tbs olive oil
  • 1.6kg whole chicken, rinsed, dried
  • 2 celery stalks, chopped
  • 4 bay leaves
  • 1 parmesan rind, plus nely grated parmesan to serve
  • Finely grated zest and juice of 1 lemon, plus extra nely grated zest to serve
  • 2 bunches English spinach
  • 300g egg noodles, cooked according to packet instructions

Instruction

  • Preheat oven to 200°C. Place carrot, onion and leek on a baking tray and drizzle with oil. Roast for 30 minutes or until light golden. Transfer to a large stockpot.
  • Add chicken to pot with celery, bay leaves and 3L (12 cups) water and bring to the boil over high heat. Reduce heat to low and simmer for 50 minutes or until chicken is cooked through. Shred meat from bone.
  • Reserve meat and carcass. Strain stock, discarding solids, then return to pot with chicken carcass and parmesan rind. Cook for a further 50 minutes or until slightly reduced. Strain, discarding carcass and parmesan rind. Stir lemon zest and juice, spinach and chicken into soup. Season.
  • To serve, stir noodles into soup, then divide among serving bowls. Top with extra lemon zest and grated parmesan.