As we head into winter, you'll need an easy, go-to recipe to warm up those cool nights.
Place the chicken carcass in a large pot and cover with cold water. Add half of the onion, half of the celery, raw carrot and bay leaves. Bring to a boil then leave to simmer covered, for one hour.
Drain the stock, keeping the carcass. Pick any leftover meat on the carcass and set aside. Discard the other vegetables.
In a heavy based saucepan, add a splash of olive oil and gently fry the remaining onion and celery. Add 1.5 litres of stock and bring to a simmer. Add macaroni and leave until just cooked through. Add roast potato, roast carrot and left over chicken meat.
Remove from heat. Stir in kale and spring onion. Serve hot.
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