I’ve recently discovered that although my kids have some aversions to certain vegetables (especially greens), they will eat almost anything in a soup. So when they are going through extremely fussy periods, I find myself making more soups. This soup although not heavy on the veg, is one of their favorites, whenever we have roast chicken, I always make up a pot of this with the leftovers. It’s also a great one to make up if your kids have been sick and their appetite is still not back to normal
Ingredients
Method
- Drizzle a large pot with a little olive oil over a medium high heat, add the onion, carrots, garlic and Italian herbs and fry for a few mins to soften. Break up the chicken carcass and add to the pot.
- Cover with 2 litres of water and season well with a little salt and black pepper. Bring to a boil and then reduce heat to low, cover and simmer for approx 1-1½ hours.
- Drain the soup base over a sieve, so that you just have the liquid/stock and set aside.
- Clean pot and drizzle with some more olive oil, add the onion, carrots and parsnips and fry till softened and lightly golden. (I like to add a parsnip into my soup as I find it gives a lovely flavour)
- Add in the homemade stock and bring to a boil, reduce heat to low, cover and simmer for about 1 hour, until veg is tender.
- For the last 20 min of cooking time, add in the cooked chicken and spaghetti.
- Season as needed and garnish with chopped Italian parsley.
- Divide among bowls and enjoy!!
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