Chicken noodle soup
We first make our amazing free-range chicken stock with fresh bones simmered with a load of veg (carrots, celery, leeks, onions) until the chicken and veg have imparted their wholesome goodness to the stock.
We then start the soup afresh, with new vegetables, the freshly made broth and boneless chicken thigh pieces. It's cooked gently until the thighs are shreddable and super tender. Just before dishing up, we throw in a handful of risoni - small rice-shaped soup pasta - the shredded chicken meat and a load of baby spinach. The result is an old-fashioned, sweet, gentle soup that nourishes all the bits it can reach and even those it can't.
Chicken stock (free range chicken bones, vegetables( onion, carrot, celery), garlic, bay leaves, parsley, black pepper), free range chicken thighs, onion, carrot, leeks, celery, baby spinach, pasta risoni, olive oil, garlic, parsley, salt, thyme, black pepper.
Frozen product. Defrost in refrigerator. Once defrosted, reheat and consume within 48 hours.
Defrost fully, then reheat gently in a saucepan or microwave-safe container, stirring occasionally, till piping hot. Serve with a good grind of black pepper and crusty sourdough bread.