Chicken noodle soup

This is really easy to make - you don't have to thicken the soup as the fine broth goes well with the chicken and pasta.

Ingredients:

• 1 whole chicken, jointed into eight pieces (if you don't know how to do this, your butcher will help you)
• 2 pints chicken stock
• 1 large white onion, chopped
• 2 cloves garlic, crushed
• A bay leaf
• 200 g spaghetti, snapped into inch-length pieces
• 1 tbsp olive oil
• Salt and pepper
• An onion, peeled but not chopped
• A carrot, peeled but not chopped
• A leek, trimmed but not chopped

Method:

1. In a very large pan, heat the oil and add the chicken pieces. Once the skin is browned, add the onion, leek and carrot with the bay leave and a pinch of salt, and cover with water. Simmer for 30 mins, until the meat falls away from the bone very easily. Allow to cool and then remove the meat from the bones. Shred and set to one side.
2. Fry the other onion (the white onion) and the garlic in a little more olive oil in the same pan. Add salt, pepper, the chicken and the stock. Cook for 5 mins, then add the spaghetti and cook according to the instructions on the packet. Serve with bread.