Soups and stews to stir the soul

Set aside. Shred chicken, discarding bones and skin.

Divide chicken, spinach, carrot and baby peas between six jars or bowls.

Add noodles, mushrooms, radishes and sugar snap peas, if using.

Pour hot stock into jars or bowls, stand for five minutes and serve.

PICTURES: DAWIE VERWEY Chicken soup.

One pot Indian root veg and barley stew and Creamy roasted garlic and potato soup.