Hearty chicken noodle soup

Serves: 6

Time to make: 1 hr 20 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

1.2kg whole chicken

1 medium leek, trimmed, halved, chopped

2 medium carrots, peeled, chopped

2 stalks celery, trimmed, chopped

1 medium parsnip, peeled, chopped

2 cloves garlic, thinly sliced

2 salt-reduced chicken stock cubes

1 medium courgettezucchiniX, halved lengthways, thinly sliced

75g dried thin spaghetti pasta, broken

¼ cup chopped fresh flat-leaf parsley

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Instructions

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1 Rinse chicken under cold water. Pat dry with paper towel. Trim excess fat. Place in a large saucepan. Add leek, carrots, celery, parsnip, garlic and stock cubes. Cover with cold water. Bring to the boil. Reduce heat to low. Simmer, skimming surface occasionally, for 1 hour or until chicken is cooked through. Remove from heat. Remove chicken. Transfer to a plate.

2 Remove skin and bones from chicken and discard. Shred breast meat, reserving other meat for another purpose. Add breast meat and courgette to pan and bring back to a simmer, covered, for 10 minutes, adding spaghetti to pan for last 2 minutes of cooking time. Stir in parsley.

Variations

Make it gluten free: Use gluten-free varieties of stock and spaghetti.

Nutrition Info (per serve)

Calories 366 cal

Kilojoules 1530 kJ

Protein 42 g

Total fat 17 g

Saturated fat 5 g

Carbohydrates 15 g

Sugar 4 g

Dietary fibre 3 g

Sodium 190 mg

Calcium 80 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.