1 × size 14 or 16 free-range chicken (to yield 3 cups cooked meat)
olive oil for sautéing
1 leek, cut into thin rings
2 carrots, peeled and diced
2 stalks celery, finely diced
2 large garlic cloves, finely diced
1 teaspoon fennel seeds
1 tablespoon fresh thyme leaves (use 1 teaspoon if dried)
2 litres good-quality chicken stock (preferably homemade)
6 kale leaves, de-stemmed and cut into fine ribbons
2 × 340 gram packets kelp noodles
sea salt and ground black pepper
Preheat oven to 180°C.
Season chicken generously with sea salt and ground black pepper. Roast for approximately 90 minutes until golden and the juices run clear when pierced. Set aside to cool a little before removing all the meat.
Heat a generous glug of olive oil in a soup pot over a medium heat. Add the leeks, carrots, celery and garlic. Cook for 5 minutes until the leeks are translucent and tender, stirring often. Add the fennel seeds and sauté for a further minute.
Add stock and thyme leaves. Simmer for 15 minutes. Add the chicken meat and cook for 3 minutes. Add the kale and kelp noodles and cook for a further minute.
The soup will last 3 days in an airtight container in the fridge.