Chicken soup with spring veg & pasta

Chicken Stock - To prepare the chicken stock, peel and quarter the onions, then place in a large saucepan, with the remaining stock ingredients.

Chicken Stock - Cover with 3 litres of cold water, then season with a little sea salt. Bring to the boil over a medium heat, skimming any froth off the surface with a spoon. Cover with a lid, lower the heat and simmer slowly for 3 hours.

Chicken Stock - Strain the broth through a sieve, discarding the solids, then leave it to cool.

Soup - To make the soup, peel and/or trim the onion, leek, celery and carrots, then roughly chop along with the courgettes. Shred the chicken.

Soup - Add a splash of oil to another large saucepan and place over a medium heat. Add all the vegetables, except the peas, and sauté for 5 minutes.

Soup - Stir in the orzo, pour in the stock and bring to a boil. Lower the heat and simmer for 8 to 10 minutes, or until the veg are cooked and orzo is soft, then stir in the peas and chicken until heated through. Season to taste.

Soup - Divide the soup between bowls, top with the herbs, and serve.