Chicken Soup with Whole-Grain Fusilli

Wash chicken. Add enough water to a Dutch oven or big pot to cover the chicken. Bring water to boil and add chicken. Boil for 20–25 minutes, until juices run clear when chicken is pierced with a fork.

Set aside to cool when done. Once cool, remove skin and shred chicken. Discard skin and bones.

In the same broth, add more water and bring to boil. Add chopped carrots, sliced leeks and chopped onion. Add pasta. Season the soup with salt and pepper and smoked paprika.

Cook soup for 15–20 minutes more. Just before cooking time is done, sprinkle in some parsley. Remove from heat and add shredded chicken. Sprinkle with spring onions on top and serve.