Chicken, Pea And Spinach Soup

• 1 whole chicken about 4 lbs, washed
• 1 onion coarsely chopped
• 2 celery stalks coarsely chopped
• 2 carrots coarsely chopped
• 6 stems parsley
• 12 black peppercorns
• 2 tablespoons olive oil
• 1 leek white part only, chopped
• 2 cloves garlic finely chopped
• 1 large potato peeled and diced
• 1 cup pasta shells small
• 1 cup frozen peas
• 3 ounces baby spinach leaves

1. Place chicken, onion, celery, carrots, parsley and peppercorns in a large stock pot. Fill three-quarters with cold water. Bring to a boil on high heat. Reduce heat to low and simmer gently 50 mins.
2. Remove chicken from pot. When cool enough to handle, shred meat from bones.
3. Return bones to stock pot. Continue to cook for a further 1 1/2 hours. Strain stock. Discard bones and vegetables.
4. Heat oil in a large saucepan on medium heat. Add leek and garlic. Cook 3 mins, stirring, until tender. Add stock and bring to a boil on high heat. Add potato, pasta and chicken meat. Reduce heat to medium-low. Simmer 20 mins or until the pasta is cooked and potato is tender.
5. Stir in peas and spinach and cook for a further 2 mins. Season to taste with salt and pepper.

chicken, onion, celery, carrots, parsley, black, olive oil, only, garlic, pasta shells small, frozen peas, baby spinach

Taken from www.yummly.com/recipe/Chicken_-Pea-and-Spinach-Soup-1399066 (may not work)