Chicken, Pea And Spinach Soup - cooking recipe

Ingredients

1 None whole chicken (about 4 lbs), washed
1 None onion, coarsely chopped
2 None celery stalks, coarsely chopped
2 None carrots, coarsely chopped
6 stems parsley
12 None black peppercorns
2 tbsp olive oil
1 None leek, white part only, chopped
2 cloves garlic, finely chopped
1 large potato, peeled and diced
1 cup small pasta shells
1 cup frozen peas
3 oz baby spinach leaves

Preparation

Place chicken, onion, celery, carrots, parsley and peppercorns in a large stock pot. Fill three-quarters with cold water. Bring to a boil on high heat. Reduce heat to low and simmer gently 50 mins.
Remove chicken from pot. When cool enough to handle, shred meat from bones.
Return bones to stock pot. Continue to cook for a further 1 1/2 hours. Strain stock. Discard bones and vegetables.
Heat oil in a large saucepan on medium heat. Add leek and garlic. Cook 3 mins, stirring, until tender. Add stock and bring to a boil on high heat. Add potato, pasta and chicken meat. Reduce heat to medium-low. Simmer 20 mins or until the pasta is cooked and potato is tender.
Stir in peas and spinach and cook for a further 2 mins. Season to taste with salt and pepper.