Easy Food Recipes and Cooking - Chicken and Pasta Soup
6 – 8 portions
• 30 ml sunflower oil
• 2 onions, chopped
• 3 carrots, sliced
• 3 stalks celery, sliced
• 1 whole chicken
• 2 litres chicken stock
• about 750 ml cold water
• 5 sprigs fresh parsley
• 3 ml dried thyme
• 1 bay leaf
• salt and freshly ground black pepper to taste
• 250 ml short pasta
• chopped parsley for sprinkling
Heat the oil in a large pot and sauté the onion, carrots and celery over a low heat until softened. Cut the chicken into pieces and add to the vegetables, along with the chicken stock. Add just enough water to cover the meat. Bring to the boil and spoon off any scum that forms on top. Add the parsley, thyme and bay Leaf. Lower the temperature and simmer uncovered for 2 hours. Remove the chicken and the herbs. Skin and debone the chicken and set aside. Allow the soup to reduce for 1 hour. Return the chicken to the soup, add the pasta and simmer until the pasta is cooked.