Ingredients

1 bunch of broccolini cut into florets
1 parsnip, peeled and chopped
1 carrot, peeled and chopped
1 handful noodles
1 teaspoon mixed peppercorns
2 handfuls baby spinach
1 leek, chopped
1 brown onion, quartered
1 head garlic, minced
1 Tablespoon grated lemon rind
2 fresh Bay leaves
1 x 1.5kg chicken, rinsed and drained
1 litre of water

Method

In a large pot add parsnip, leek, onion, carrot, bay leaves, peppercorns, garlic, the whole chicken and water. Bring to a boil then turn down to a simmer for 1 hour and 30 minutes

After this time, drain the stock into another clean pot (keeping the vegetables and chicken in the soup pot) and add noodles to the stock and return to a medium heat for 10 minutes or until noodles has cooked through and are tender

Return noodles and stock to the soup pot with vegetables and add in the shredded chicken, broccolini, spinach and lemon rind. Serve while hot