Italian Chicken and Vegetable Soup with Gremolata

Chop chicken into bite-sized pieces. Heat 20ml (1 tablespoon) oil in a large saucepan over medium heat. Add chicken with ⅛ teaspoon salt and cook for 2–3 minutes to caramelise. Turn chicken over and cook for a further 1–2 minutes. While chicken is cooking, continue with step 2.

Slice celery into half-moons. Peel and crush garlic.

Once the chicken has caramelised, add celery and a sprinkle of salt and cook, stirring, for 2–3 minutes or until softened slightly. Add garlic and cook, stirring, for 30 seconds or until fragrant.

Add Italian Kitchen Herbs, 750ml (3 cups) boiling water, tomatoes and stock cube to the saucepan and bring to the boil. Add macaroni, return to a high simmer and cook for 8–9 minutes or until pasta is cooked through and vegetables are tender. While macaroni is cooking, continue with step 5.

Zest and juice lemon. Pick parsley leaves from their stems and roughly chop. Place remaining olive oil, lemon zest, juice, parsley and parmesan in a bowl with a pinch of salt and pepper and stir to combine. Set aside.

Roughly chop baby spinach leaves and stir through soup until just wilted. Season soup with salt and pepper. Divide between bowls and top with gremolata to serve.