The Ultimate Chicken Noodle Soup

Directions

1. Heat oil in the Crumble Classic Dutch Oven over medium heat. Add leek, carrot and celery and cook for 5 minutes, or until leek starts to soften.

2. Add lemongrass, parsley stalks, ginger, 2 chillies and garlic and cook for a further 2 minutes.

3. Increase heat to high and add chicken stock. Bring to the boil and then reduce heat to low.

4. Cover the Dutch Oven and simmer for 30 minutes or until vegetables are tender.

5. Remove and discard lemongrass, parsley stalks and ginger.

6. Add the roast chicken and simmer, covered for 5 minutes.

7. Add pasta and simmer, uncovered for another 8 minutes or until pasta is al dente.

8. Season well with salt and pepper and sprinkle in chopped parsley.

9. Divide soup amongst serving bowls and garnish with parsley, chilli and lemon zest.