- Yield: 4 to 6 Servings
- 25 g butter
- 3 leeks, sliced into rounds
- 2 carrots, diced
- 2 garlic cloves, crushed
- 1.3 litres well-flavoured chicken stock
- 50 g wholemeal spaghetti
- 2 chicken breasts (or some cooked chicken)
- handful of parsley, finely chopped
- salt and black pepper
How to Make It
- Heat the butter in a large saucepan and add the leeks and carrots. Stir until they are completely coated with butter, then cook slowly for 6–7 minutes until they’ve started to soften around the edges.
- Add the garlic, cook for another minute, then add the stock and season with salt and black pepper.
- Bring the soup to the boil. Break the wholemeal spaghetti into pieces and drop them into the soup. Turn the heat down and simmer until the spaghetti is completely cooked through it should be quite soft, rather than al dente and the vegetables are tender.
- Cut the chicken into thin strips and add them to the pan for the final 3–4 minutes of cooking. Check that the chicken is cooked through and no pinkness remains. If you’re using cooked chicken, add it for the last minute just to warm through.
- Sprinkle with parsley before serving.