Colour it green

chicken and courgette noodle soup

The noodles here are really strands of courgette, and the texture they lend really makes a good soup

1 chicken carcass (so you had roast chicken for dinner, this is what's left)

1 large onion

1 tsp swiss marigold vegetable boullion

1 tsp dried sage

Put the chicken in a pan and cover with water an simmer for an hour or so. Allow to cool and sieve the liquid and pick over the meat - saving the liquid and any nice meat, chucking out bones and anything you don't fancy.

Chop the onion and add it with the chicken stock, the vegetable boullion and the sage in a pan and boil until the liquid is reduced and tastes nice. Add the chicken. Now prepare the courgette - if you are feeling posh or have people coming for dinner, you can spend some time carefully julliene- ing the courgette, that is slicing it into very thin matchsticks, alternatively, you can, like me - just grate it using the food processor. Bring the chick stock mixture back to the boil, then throw in the prepared courgettes and simmer for 2 minutes. Serve.

variation: replace the sage with some chinese 5 spice.