Ingredients

• 1 large whole free range chicken
• 4 tbsp olive oil
• 1 large brown onion
• 4 celery sticks
• 4 carrots (12oz -350g)
• 2 bay leaves
• 1 tbsp dried oregano
• 4 garlic cloves
• 1 large handful of fresh flat leaf parsley
• 1½ cup Conchiglie or pasta of your choice (5oz - 150g)

Steps

• Step 1

  Place a whole chicken in a large soup pot (with lid), enough to submerge chicken. Almost cover the chicken with cold tap water, add the bay leaves and oregano. Cover with lid and bring to the boil. Once boiling, turn down to a very low simmer for 60 minutes.

• Step 2

  While the chicken is cooking, peel and finely chop your onion, dice the carrots and celery, set aside.

• Step 3

  In a frying pan on medium heat, add the olive oil and onions. Gently sweat the onions then add the carrots, celery and minced garlic cloves. Mix well and leave on very low heat for 5 minutes mixing every minute.

• Step 4

  Once the chicken is cooked, remove and drain from the pot and set aside to cool down a little.

• Step 5

  Add the cooked vegetables to the chicken stock that’s left in the pot and continue to simmer on low heat for 20 minutes. Season with salt and pepper but not too much as you will finish seasoning at the end.

• Step 6

  Remove the meat from the cooked chicken, peel of the skin and slice the meat. Add to the soup mix that’s simmering for another 10 minutes.

• Step 7

  For your pasta, in a separate pot, add water and bring to the boil. Salt once boiling and add your pasta. Cook al dente then refresh under cold water, strain and set aside.

• Step 8

  Chop the parsley finely, for final garnish.

• Step 9

  To serve, add some of the cooked pasta (this can be cold) in the plate then top with the simmering soup. Sprinkle with chopped parsley.

Little Tips

You can add the pasta in the same pot 10 or 15 minutes before the end. But if you plan on reheating it, it's best to cook pasta separately.