It is a simple one pot dinner. I put everything in the pot, and while it cooks I can spend time with my family. My daughter can even help with tearing the meat. This is especially good for the cold winter when family members may be sick and need some simple hearty meals. You can turn it into a simpler, short-cut variation of this dish if you use chicken breast fillet rather than the whole chicken. However by keeping the chicken whole while cooking, moisture is retained and the chicken is a lot more succulent as a result.

Ingredients

2 litre chicken stock
1 litres water
2 carrots, diced
3 stalks celery, diced
2 medium onions, diced
6 black peppercorns
1 clove of garlic, crushed
1 Tbsp parsley
1 Tbsp thyme
1 bay leaf
1 teaspoon salt and pepper
1 chicken breast fillet or 1 size 10 chicken or 3 chicken legs
1 packet of spaghetti

Instructions

1. Place the chicken stock and water in a large stockpot and bring it to a boil.
2. Add everything except the spaghetti. Bring it back to a boil.
3. Reduce heat to a simmer, skimming the surface of any foam. Cook for 40 minutes until the chicken is just done. If you are short in time and using chicken legs or chicken breast, simmer for 12 minutes only./li>;
4. Remove the chicken and place in a large bowl of ice for it to cool. Skim and remove the peppercorns, garlic clove, parsley, thyme and bay leaf from the stock.
5. Bring the stock back to a fast boil. Add in the spaghetti, and cook until the noodles are al dente (about 12 minutes).
6. In the meantime, remove the skin from the chicken, and using your fingers, gently tear the meat off the bones. Set aside.
7. Serve the chicken meat with the hot noodle soup.

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