For the Stock:
- 1 tbsp Olive Oil
- 1kg Willow Farms Chicken Drumsticks
- 1 Leek, Roughly Chopped
- 2 Carrots, Roughly Chopped
- 2 Celery Sticks, Roughly Chopped
- 1 Onion, Halved
- Handful Parsley
- 4 Thyme Sprigs
- 2 Bay Leaves
- ¼ tsp Black Peppercorns
For the Soup:
- 1 tbsp Olive Oil
- 1 Onion, Diced
- 1 Celery Stick, Diced
- 1 Carrot, Diced
- 200g Swede, Diced
- 2 Garlic Cloves, Finely Chopped
- 4 Thyme Sprigs, Leaves Picked
- 1 tbsp Balsamic Vinegar
- 1 tbsp Tomato Purée
- 1 x 400g Tin Plum Tomatoes
- 1 x 400g Tin Borlotti Beans, Drained
- 50g Spaghetti, Broken into Pieces
- ½ Savoy Cabbage, Leaves Shredded
- 1 x 30g Pack Basil, Leaves Picked and About Half Shredded
- Freshly Grated Parmesan, to Serve
For the Stock, Heat 1 tbsp Olive Oil in a Large Pan Over a Medium Heat. Brown 1kg Chicken Drumsticks in Batches, then Return to the Pan Along with 1 Roughly Chopped Leek, 2 Roughly Chopped Carrots, 2 Roughly Chopped Celery Sticks, 1 Halved Onion, a Handful of Parsley, 4 Thyme Sprigs, 2 Bay Leaves and ¼ tsp Black Peppercorns. Cover with 1.5ltr Water and Bring to the Boil.
Using a Large Metal Spoon, Skim the Scum from the Surface (Repeat as Needed During Cooking). Push the Ingredients Down with the Back of your Spoon, Submerging Fully in the Liquid, then Reduce the Heat to Low and Simmer for 2 hrs.
Train the Stock Through a Sieve into a Large Bowl or Jug and Discard the Rest of the Ingredients – or See our Delicious Spins (Below) for Using up the Chicken. If Not Using Immediately, Leave the Stock to Cool then Chill for up to 2 Days, or Freeze for up to 3 Months (See our Expert Tips Below).
To Make the Soup, Heat 1 tbsp Olive Oil in a Large Pan Over a Medium Heat. Add 1 Diced Onion, 1 Diced Celery Stick, 1 Diced Carrot and 200g Diced Swede and Cook for 10 mins, or Until Softened. Stir in 2 Finely Chopped Garlic Cloves and the Leaves of 4 Thyme Sprigs, then Cook for 2-3 mins More.
Stir in 1 tbsp Balsamic Vinegar and 1 tbsp Tomato Purée, then Add 400g tin of Plum Tomatoes. Cook for 5 mins Before Breaking up the Tomatoes with a Spoon. Add 1ltr Stock and 400g Tin of Borlotti Beans, Drained. Bring to the Boil, then Add 50g Spaghetti, Broken into Pieces, and Cook for 5 mins.
Add the Shredded Leaves of ½ Savoy Cabbage and Continue Cooking for 5 mins. Season to Taste, then Stir in 30g Shredded Basil. To Serve, Ladle the Soup into Bowls and Scatter Over Freshly Grated Parmesan, Extra Basil Leaves and a Little Freshly Ground Black Pepper.