Peel and finely chop the onion, carrots and garlic. Drain the sweetcorn. Wash, trim and finely slice the leeks (make sure to remove any grit between the leaves).
Heat a large pot over a medium-high heat with a drizzle of oil. Once hot, add the onions, leeks, carrots and a pinch of salt. Fry for 5 min. Add the garlic, turmeric and chickenstockcube. Fry for 1 min.
Add the chickenstock, measuredwater, bayleaves, macaroni, cream and pulledchicken. Simmer, covered, for 15 min or until the macaroni is cooked. Add the peas and corn and simmer for 1 final min.
Meanwhile, finely chop the chives.
Finish with a generous squeeze of lemon juice. Garnish the soup with the chives and a crack of black pepper.
Tips for fussy eaters
Strain the vegetables, and serve the left-over soup with only the chicken.
This one reheats well! Have the leftovers for lunch the following day.
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