Asian-style chicken soup

Method

1. Heat the oven to 200°C/fan180°C/ gas 6. Put the chicken in a roasting tin, drizzle with oil, season and roast for 20-30 minutes until cooked. Leave to cool slightly, then shred.
2. Bring the stock to a boil in a large pan. Chop the coriander stems (see tip) and add to the pan. Reserve the leaves. Crush in the garlic. When the stock is boiling, reduce to a simmer and add 150-200ml water to dilute.
3. Add the noodles along with the soy and chilli. Simmer for 4-5 minutes until tender, then add the chicken and spinach and cook for 1 minute.
4. Season to taste, then serve scattered with the coriander leaves and extra chilli flakes, if you like.