Spinach, parmesan and chicken noodle soup

Name: Spinach, parmesan and chicken noodle soup
Yield: 6
Ingredients: 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 finely grated parmesan to serve; Finely grated zest and juice of 1 lemon, plus extra finely grated zest to serve; 2 bunches English spinach; 300g egg noodles, cooked according to packet instructions

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Chicken, parmesan and chicken noodle soup

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by Phoebe Wood

Jun 25, 2016

This healthy chicken soup is easy to make and also is a great source of iron. A great mid-week recipe to keep you strong until the weekend.

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 finely grated parmesan to serve
Finely grated zest and juice of 1 lemon, plus extra finely grated zest to serve
2 bunches English spinach
300g egg noodles, cooked according to packet instructions

Method

1.

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.
2.

Add chicken to pot with celery, bay 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.
3.

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
4.

Strain, discarding carcass and parmesan rind. Stir lemon zest and juice, spinach and chicken into soup. Season.
5.

To serve, stir noodles into soup, then divide among serving bowls. Top with extra lemon zest and grated parmesan