Heat 1 ½ tablespoon of oil in a large stock pot over MED heat. Sauté the onion and half the Winter Soup Mix for 2 minutes until soft and translucent. Add half of the carrot and celery. Cook for 5 minutes.
Place the chicken in the bottom of the pot, fill with 2.5L of cold water or enough to cover the chicken and gently stir. Bring the heat up to boil.
Reduce the heat to MED. Cook for 30 minutes or until the chicken is cooked. While simmering, skim the impurities from the surface. After approximately 20 minutes, turn the chicken to ensure all sides cook.
Remove the chicken from stock and place onto a plate to cool. Strain the stock into a jug and discard solids. Shred all the meat off the chicken, discard the skin and carcass.
Heat 1 ½ tablespoon of oil in the empty stock pot. Add the leek and remaining Winter Soup Mix and cook until softened. Add the remaining celery and carrot, cook for 5 minutes.
Pour in the stock. Add ½ teaspoon of salt and bring to a boil.
Add the noodles to the pot and cook according to the packet directions. With 5 minutes of noodle-cooking time remaining, add the chicken meat.
Remove from the heat, stir through the spinach and Immunity Blend.
Serve garnished with fresh herbs and season with salt and pepper to taste. This soup is delicious served with crusty buttered bread.
Use rice noodles for a gluten-free and wheat-free option.