Roast chicken, vegetable and noodle soup

Method

1. Heat a glug of oil in a large, deep saucepan over a medium heat. Fry the onion, celery and carrots for 10 minutes, stirring regularly, so the veg colour a little and start to soften.

2. Add the garlic and chicken stock and bring to a simmer, then cook for 5 minutes. Add the spaghetti and spinach, then simmer for a further 5 minutes.

3. Add the peas, lemon juice and shredded roast chicken to the soup, then simmer for a final 5-6 minutes until the spaghetti and veg are tender. Serve with crusty baguette.