Spaghetti Soup


Firstly, apologies it has been so long since I last posted. Life has been hectic! But, today after a great walk with the family, in the freezing British February sunshine, I was feeling refreshed and inspired, and in need of something simple, warm and hearty for supper.

We all have our own versions of chicken noodle soup, and this is mine. Warming and satisfying, my four year old always comes back for seconds and it’s a great way of cramming in extra veg.

Because we eat so little meat, I tend to buy packs of organic chicken legs, cook them in the slow cooker on high for about 3/4 hours and the meat just falls off the bone. I don’t add anything to the raw meat initially. Literally throw the legs in the slow cooker, put the lid on and turn it on. The meat will produce it’s own liquid. Once cooked, I take the legs out, remove the skin and shred the meat, putting it in a container in the fridge to use throughout the week in salads, summer rolls or sandwiches. I put the bones back in the slow cooker, top up with boiling water and cook overnight to make a delicious stock.

For this soup, sauté a finely chopped leek, carrot and stick of celery, with 4 minced cloves of garlic until soft. Stir in half a teaspoon of turmeric, a pinch of saffron and a good grind of black pepper. Now add the chicken stock and bring to a boil. Of course, if you don’t have homemade stock use shop bought, or boiling water and a stock cube will be fine too. I also stirred in a teaspoon of vegetable buillion for extra flavour. While the soup is coming to a boil, snap 150g spaghetti into one inch pieces, then add to the pan. Boil until the spaghetti is tender, then throw in a large handful of chopped baby spinach, and the shredded chicken. Check the seasoning, adjust as needed and serve. Simple, but oh so delicious.