INGREDIENTS
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Chicken Stock
1 leftover roast chicken carcass, roughly chopped
2 celery sticks
1 leek, halved lengthways, green top removed and washed
3 bay leaves
5 garlic cloves, bashed
Sprigs of thyme
Parsley stalks
Water, to cover
15g coarse sea salt
Crushed black pepper
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Soup Assembly
100ml vegetable oil
1 onion, finely diced
3 garlic cloves, bashed
½ medium potato, diced (3–4mm)
½ small sweet potato, diced (3–4mm)
1 medium carrot, diced (3–4mm)
½ leek, diced
½ courgette, diced
3–4 leaves cabbage or kale, finely diced
80g butternut squash, diced
80g green beans, finely sliced
60g frozen peas
100g spaghetti
250g cooked chicken meat, shredded or sliced
1 litre hot chicken stock
2 bay leaves
A few sprigs of thyme
8g coarse sea salt
4g crushed black pepper
Chopped parsley
Method
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Chicken Stock
Place the chicken carcass into a large saucepan and cover with cold water.
Bring slowly to a simmer, skimming off any scum that rises to the surface.
Add the remaining ingredients and return to a gentle simmer.
Cook for 45–60 minutes, then remove from the heat and allow to cool slightly.
Pass through a fine sieve and reserve the stock.
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Soup Assembly
Heat the vegetable oil in a wide saucepan over a medium heat.
Add the potato and cook for 2–3 minutes with the lid on.
Add the onion, sweet potato, and carrot, along with half the seasoning and the bay leaves and thyme. Cook for 2–3 minutes, covered.
Add the courgette, leek, cabbage (or kale), butternut squash, and green beans. Stir well, cover, and cook for a further 2–3 minutes.
Pour in the hot chicken stock and bring to a gentle simmer.
Wrap the spaghetti in a clean tea towel and break it into small pieces.
Add the broken spaghetti to the simmering broth, cover, and cook for 10 minutes.
Add the frozen peas, cooked chicken, remaining seasoning, and chopped parsley. Warm through gently
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To Serve
Arrange the vegetables and chicken neatly in warm bowls and ladle over the hot broth.