For the stock: heat the oil in a large deep saucepan over medium heat and sweat the onion, carrots, celery, and bay leaf for 5 minutes stirring often.

Add the whole chicken to the pan and cover with about 4 litres of water at room temperature.

Bring the liquid to a low simmer and cook gently for 25 minutes or until the chicken is just cooked through. Skim and discard any fat that rises to the top of the liquid.

Remove the cooked chicken from the stock to a baking tray and let cool slightly at room temperature. Strain the stock through a fine mesh sieve and discard the solids.

Once the chicken is cool enough to handle, remove the meat from the bones, pull apart into bite-size pieces and reserve, discarding the skin and bones.

For the soup, return the same saucepan to a low-medium heat and add 1 teaspoon of olive oil. Add the carrots, celery and leek and sweat for 3 minutes.

Add the stock and bring to a simmer, then pour in the pasta and cook for 5 minutes.

Return the chicken to the saucepan and add the cabbage. Continue cooking until the pasta is al dente and the cabbage has wilted for about 5 minutes. Remove from the heat, add the parsley and season to taste with salt and pepper.

Ladle the soup into soup bowls and serve.