Chicken Soup with Zucchini Ribbons

So there you have half a BBQ chicken, leftover from a picnic or a Tuesday night lazy dinner. So many possibilities. Here's something that lets you use the whole damn thing. Serves three or four depending on leftovers.

You'll need;

- At least half a whole leftover BBQ chicken.
- 1.5 litres filtered water.
- 1.2 teaspoon chili flakes
- 2 zucchinis
- 1 tablespoon white wine vinegar
- 1 teaspoon fresh ground fennel seeds
- 1 teaspoon fresh or dried oregano
- white pepper and salt to season
- 200g shell pasta or equivalent

First, strip the flesh of the chicken and set it aside. Put the skin, stuffing and bones in a pot with the filtered water and bring to the boil. I like to use filtered water for soups - especially if your tap water doesn't taste particularly nice. Let the stock simmer for at bit. Pop in the fennel seeds, chili flakes, oregano, salt and white pepper. Simmer for about ten minutes or more.

Meanwhile, get a potato peeler and slice the zucchini length-ways into thin ribbons about 1mm thick.

Take the stock off the stove and strain the bones out and discard. Put it back on the stove and add the pasta. Let this cook - depending on the directions for the pasta.

Once the pasta's cooked, add the chicken meat and let this heat. Add the zucchini ribbons and the white wine vinegar. The zucchini should cook almost instantly, but still retain a bit of crunch.

Serve with crusty bread and bask in the satisfaction of using every last bit of chook.