Heat 1 ½ tablespoon of oil in a large stock pot over medium heat. Sauté the onion and 1 tablespoon of Winter Soup Mix for 2 minutes until soft and translucent. Add half of the carrots and celery and 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 liquid to a boil.
Reduce the heat to medium and simmer for 30 minutes or until the chicken is cooked, skimming the impurities from the surface and turning the chicken after 20 minutes to ensure all sides cook.
Remove the chicken from the stock and place onto a plate to cool. Strain the stock into a jug and discard solids. Shred all the meat off the chicken, and 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 and 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. When the noodles have 5 minutes left to cook, add the chicken meat.
Remove from the heat, stir through the spinach and Immunity Blend.
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.
