ingredients

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• ✓1 whole leek, sliced thinly
• ✓1 small brown onion, diced finely
• ✓2 small carrots, sliced in rounds
• ✓3 celery stalks, sliced thinly
• ✓1-2 garlic cloves, crushed
• ✓3 tbsp parsley, chopped finely
• ✓1 tbsp chives, chopped finely
• ✓3 cups of rotisserie chicken, shredded
• ✓2 bay leaves
• ✓1 tbsp dried oregano
• ✓2.5L chicken stock
• ✓1 lemon, juiced
• ✓200g egg noddle pasta (thin)
• ✓Olive oil, for cooking

method

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1. 1

   In a deep pot, heat olive oil over a medium to high heat.

2. 2

   Add leek, brown onion, garlic, celery, parsley, chives and carrot into the pot and cook for 5 minutes, or until they have lightly softened.

3. 3

   Add chicken stock, bay leaves, oregano and lemon juice into the pot and cook for 15 minutes to enhance flavour.

4. 4

   Add the pasta noodles to the pot and cook for 5 minutes. Place shredded chicken into the pot and continue cooking the noodles until ready. Add lemon juice and serve!