- 4 baby leeks, sliced
- 2 cloves garlic
- 2 T olive oil
- 100 g stalks celery, cut into 5 cm sticks
- 100 g baby carrots, peeled
- 1.5 litres chicken stock
- 1 free-range chicken
- 2 T fresh thyme
- 2 fresh bay leaves
- Sea salt and freshly ground black pepper, to taste
- 250 g large pasta shells
In a large saucepan over a medium to low heat, gently fry the baby leek and garlic in the olive oil for 5 minutes, or until soft and fragrant.
Add the remaining ingredients (except the pasta shells) and gently simmer for 30 minutes, or until the chicken is poached (add more stock if necessary).
Cook the pasta shells in a separate saucepan of rapidly boiling water until al dente. Drain then add to the broth.
Remove the chicken from the broth and shred the meat from the bone. Return the meat to the soup and serve warm.
Leave out the noodles and strain the broth in this recipe for a sublime chicken stock that can be used as a base for infinite soups.