Chicken Soup

Serves 4-6

INGREDIENTS

• 1 whole cooked rotisserie chicken
• 3 tbsp olive oil
• 3 large carrots, peeled & diced
• 3 celery stalks, diced
• 1 very large onion, finely diced
• 8 garlic cloves, minced
• Large pinch of salt
• 1L chicken stock
• 4 cups water (1 litre)
• 1 bay leaf
• 2 cups short pasta or noodles of choice (we used spirals)
• Juice of 1 lemon, plus extra to serve
• ¼ to ½ cup fresh dill, chopped

METHOD

1. Prepare the chicken
   Remove & discard the skin from the rotisserie chicken. Shred the meat into bite-sized pieces & set aside.
2. Sauté vegetables
   Heat the olive oil in a large cast-iron pot (approximately 4.6L) over medium heat. Add the carrots, celery, and onion & cook, stirring occasionally, for 8–9 minutes until softened.
   Add the garlic & salt & cook for a further minute, or until fragrant.
3. Add liquids
   Add the bay leaf, chicken stock, & water. Increase the heat to high & bring the soup to a boil.
   Reduce the heat to medium-low, stir in the noodles, & simmer for 10–15 minutes, or until the vegetables are tender & the pasta is al dente.
   Stir in the shredded chicken, fresh dill, & lemon juice. Season to taste, if needed.
   Serve hot with extra lemon juice on the side if desired.

TOOLS

• Cast Iron Pot
• Garlic Crusher
• Kitchen Measuring Jug
• Wooden Sauté Paddle
• Lemon Squeezer