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Export 11 ingredients for grocery delivery
Step 1
Rinse chicken and pat dry with paper towel. Place in a large stockpot and add 2 1/2L (10 cups) cold water. Add onion and bay leaves (top with a saucer to keep chicken submerged). Bring to the boil over medium-high heat. Reduce heat to medium and cook, skimming impurities from the surface, for 30 minutes or until cooked through.
Step 2
Remove chicken from pan. Carve off the breast fillets either side of the breast bone, remove and discard skin and set aside.
Step 3
Return the chicken carcass to the pot, add the leek, parsnip, carrot and celery, then season. Cook for a further 30 minutes or until the vegetables are tender.
Step 4
Remove chicken from the pot, and shred the remaining meat from legs and thighs, discarding skin. Shred meat from the reserved breast fillets.
Step 5
Return shredded chicken to the pan with spinach leaves. Cook, stirring, for 5 minutes or until warmed through.
Step 6
Meanwhile, cook the noodles according to packet instructions. Drain.
Step 7
Divide the noodles among bowls, ladle over the soup, then garnish with parsley and dill sprigs to serve.
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