Spring lemon chicken noodle soup recipe

Heat a large casserole dish or saucepan over medium heat. Add a glug of olive oil and place the chicken legs (600 g) skin-side down. Cook for 7 minutes, until the skin begins to brown, then flip and cook for a further 5 minutes on the other side.

Remove the chicken from the pan and carefully remove the skin. Set both aside.

Add another glug of olive oil to the same pan, then add the celery (2 ribs), carrots (2) and spring onions (1 bunch). Cook for 5 minutes, then stir in the garlic (3 cloves) and cook for 1 minute.

Return the chicken legs to the pan, pour in the boiling water (800 ml) and add the chicken stock pot (1). Bring to the boil, then reduce to a simmer for 15–20 minutes, until the chicken is cooked through.

Meanwhile, crisp up the chicken skins. Pop in the air fryer at 180°C and cook the skins for 6–8 minutes until golden and crisp. Season with salt and pepper, then roughly chop. Alternatively, bake in the oven: preheat the oven to 200°C/180°C fan/gas mark 6, place the skins on a lined tray, sprinkle with sea salt, cover with another sheet of greaseproof paper and weigh down with a second tray. Bake for 10–15 minutes, until crisp.

Once the chicken in the soup is cooked, remove the legs and shred the meat from the bones using two forks. Return the meat to the pan, add the macaroni (280 g) and cook for 9–11 minutes until tender.

Stir in the peas (150 g) for the final minute of cooking. Grate the lemon zest (1) onto a plate, then squeeze the juice into the soup. Season to taste.

Serve the soup in bowls topped with the crispy chicken skin, lemon zest and a grating of black pepper.