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Chicken Noodle Soup

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Ingredients
  

  • for the soup base:
  • 1 Roast Chicken Carcass
  • 1 onion chopped
  • 2 carrots chopped
  • 2 cloves of garlic finely chopped
  • 2 teaspoons of Italian Herbs
  • salt and black pepper
  • for the soup:
  • 1 onion finely chopped
  • 1 carrot finely chopped
  • 1 parsnip finely chopped
  • 80 g of uncooked spaghetti broken in half (use Spaghetti Squash, Spiralled Zucchini or another alternative to make this gluten free)
  • some leftover cooked chicken I saved some meat from the Roast Chicken
  • fresh Italian parsley
  • salt optional
  • black pepper
  • olive oil

Instructions
 

  • 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!!