Sunday night soup

Remove the meat from the leftover chicken carcass and place in a bowl to use later in the soup. Put the carcass in the largest pot you’ve got and pour over 3 litres cold water. Add the bay leaf, peppercorns, fennel seeds, onion, carrot, celery and fennel.

Place the pot on the stove and turn the heat to high. Once boiling, turn the heat to low so the stock gently simmers. Let it simmer for 3–4 hours with the lid off, then take it off the heat to cool a little. Place a large fine colander or sieve over another large pot and strain the stock – you should have about 1.5 litres – and discard the carcass and other solids. Leave the stock to cool if not using straightaway; you can also make it ahead and freeze, or pop it in the fridge for a day or two.

When you’re ready to make the soup, heat the olive oil in a heavy-bottomed pot on a medium heat. Pour in the stelline and fry until lightly golden, stirring so each star catches a little colour. Just as you start to smell the pasta toasting, ladle in about 1 litre (41/3 cups) of the stock until the pasta is covered and starts to simmer. Stir in the leftover chicken meat and salt and simmer for 6–7 minutes, until the pasta is cooked.

Take the soup off the heat and add the lemon zest and juice. Stir in the cinnamon, garlic and half the dill. Spoon the soup into 2 bowls and top with the rest of the dill and a sprinkle of chilli flakes.

Recipe credit: Bre Graham – Another Pantry