Instructions: Put the chicken pieces in a saucepan in which they fit snugly.

Add the wine peppercorns chillies bay leaves rosemary and celery.

Roughly chop 3 carrots; quarter 2 onions.

Add to the pan with about 900ml cold water to almost cover the chicken.

Bring to the boil then cover and transfer to the simmering oven for 2 hours.

Meanwhile mix together 50g softened butter and one garlic clove in a small bowl.

Remove crusts from the bread spread with the garlic butter and spnnkle with parmesan.

Cut into squares; place on a lightly greased baking sheet spacing them a little apart.

Bake on the gnd shelf on the floor of the roasting oven for 5 to 7 minutes until just golden then cnspen in the simmering oven for 10 to 15 minutes.

Leave the chicken to cool slightly then transfer the chicken to a plate and strain the stock.

When cool enough to handle remove the chicken from the bones and tear into bite size pieces; set aside.

Return the stock to the pan.

Bring back to the boil add the pasta and cook on the floor of the simmering oven for 5 minutes.

Meanwhile cut remaining carrot into fine matchsticks; chop remaining onion.

Melt 25g butter in a small pan.

Add the onion and the remaining garlic clove; cook on the simmering plate for 5 minutes until softened.

Add the carrot and cook for 2 minutes. Add to the stock and pasta; cook for 5 minutes.

Stir in the chicken lettuce and parsley. Heat gently stirring until lettuce has wilted.

Season to taste.

Serve the chicken soup accompanied by the hot garlic and parmesan croutons.

A wonderfully warming spicy soup to make in advance and then reheat for a hearty lunch after a cold winter walk.

Serves 6

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