Ingredients

Olive oil 

1 onion, diced 

1 carrot, diced 

4 cloves garlic minced 

2-3 bay leaves 

4 potatoes, peeled and chopped into small chunks

1 tsp chilli flakes

1L good quality chicken broth

¼ tsp saffron 

Generous pinch of salt and black pepper 

Juice of 1 ½ lemons 

¼ cup broken vermicelli noodles (or spaghetti broken)

1 cup shredded chicken  

1 tbsp cornstarch (optional) mixed with 2 tbsp cold water

3 handfuls spinach leaves, (large leaves sliced)   

Serve with a drizzle of extra virgin olive and a sprinkle of fresh parsley

Method

1. Place a large, deep saucepan on a medium heat and cover the base with olive oil. Add the onions and carrots and cook with the lid on until onions are soft and golden. 

2. Stir in the garlic, bay leaves, potatoes and chilli before adding the chicken broth. 

3. Bloom the saffron by grinding it in a pestle and mortar and when ground. Once ground add an ice cube. When melted add into the soup. 

4. Add the lemon juice, plenty of salt and black pepper and give everything a stir. 

5. Bring to a boil and cook until the potatoes are cooked through. 

6. Reduce the heat to barely a simmer and then stir in the vermicelli noodles followed by the chicken and the cornstarch slurry. 

7. Check for seasoning and then add the spinach and stir until wilted. Serve in bowls with a drizzle of olive oil, a sprinkle of fresh parsley and an extra squeeze of lemon if you like.