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Ingredients

• 2 tablespoons olive oil
• 6-8 cups chicken stock, homemade or store-bought
• A pinch of saffron threads (optional)
• 1 bunch spring onions or 2-3 leeks, sliced
• 2 carrots, chopped
• 4 cloves garlic, chopped
• Salt and pepper
• Juice of 1 lemon and 1 tablespoon zest
• 1 bundle thin asparagus, trimmed and thinly sliced on an angle
• 1 cup fresh shelled peas
• 1/2 poached or rotisserie chicken, skin and bones removed, chicken diced or shredded (use remaining chicken another night for dinner!)
• Thin egg noodles or fideo (a couple of handfuls)
• 1/2 cup flat leaf parsley, chopped

Description

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