Rotisserie chicken soup

To make the stock, place all the ingredients in a saucepan, bring to the boil and skim off the froth that rises to the surface. Reduce the heat and simmer for 4 - 6 hours. Strain through a fine sieve or cloth.

To make the soup, place the chicken stock and pasta in a saucepan and cook until the pasta is al dente. Add the lemon juice, parsley and celery leaves.

• Add the rotisserie chicken and sprinkle over the feta. Season to taste.
• Cook's tip: Once you've devoured your succulent rotisserie chicken, simmer the bones to make the ultimate chicken noodle soup. If you don't have time to make your own stock, the pre-prepared version will work just as well!

• 2 onions, quartered
• 1 carrot, roughly chopped
• 3 cloves
• 4 parsley sprigs
• 1 bay leaf
• 1 free-range chicken carcass
• 3 litres water

For the soup:

• 4 cups chicken stock 
• 200 g rosmarino pasta
• 1 lemon, juiced
• 30 g parsley, roughly chopped
• 4 stalks celery leaves, chopped
• 1 free-range rotisserie chicken, shredded
• 100 g Woolies barrel-aged feta