Sopa de fideos

Instructions

1. Preheat the oven to 200˚C (fan-forced).
   
2. Line a large baking tray with baking paper, then top with the chicken. Drizzle the chicken with a little olive oil and sprinkle generously with salt. Roast for 1 hour, or until golden and cooked through. Remove from the oven and allow to cool enough to shred.
   
3. Once cool, shred the roast chicken meat, separating the bones (reserve for the stock) and meat. Refrigerate the meat until needed.
   
4. To make the chicken broth, heat a generous drizzle of olive oil in a large, heavy-based saucepan. Once hot, add the reserved chicken bones, onion, garlic and carrots and cook, stirring, until browned. Add the bay leaf, herbs and cabbage to the pan, then enough water to cover the ingredients. Bring to the boil, skimming any scum that rises to the surface, then reduce to a simmer over low heat. Cook for 2-4 hours. Season with salt, then strain through a fine mesh strainer and reserve until needed.
   
5. To serve the soup, wash out the heavy-based saucepan and return to the heat with the strained chicken stock. Bring to the boil, with as much of the reserved shredded chicken as you like. Season well with salt, then stir through the thyme, chickpeas and the pasta. Cook, stirring occasionally, for 5-10 minutes, or until the noodles are cooked.
   
6. Divide the sopa de Fideos between bowls, with lemon wedges on the side.

• For a faster version, you can also use a supermarket roasted chicken and storebought chicken stock to make sopa de Fideos.