Step 1 Rinse chicken under cold water. Pat dry with paper towel. Trim excess fat. Place in a large saucepan. Add leek, carrots, celery, parsnip, garlic and stock cubes. Cover with cold water. Bring to the boil. Reduce heat to low. Simmer, skimming surface occasionally, for 1 hour or until chicken is cooked through. Remove from heat. Remove chicken. Transfer to a plate.

Step 2 Remove skin and bones from chicken and discard. Shred breast meat, reserving other meat for another purpose. Add breast meat and courgette to pan and bring back to a simmer, covered, for 10 minutes, adding spaghetti to pan for last 2 minutes of cooking time. Stir in parsley.