Chicken Soup with Pasta
With Asian cuisine being one of the healthiest cuisines worldwide, this recipe not only features the tastes of Asia, but it also serves as a unique way to prepare a favourite.
Recipe by: Nicole Snelling
1 Whole chicken
1 Onion, diced
2 Carrots, grated
2 Celery stalks finely chopped
2L Chicken or vegetable stock
½ Cup pasta of your choice
2 Tbsp olive oil
2 Cloves garlic, finely chopped
1 Chilli, finely chopped (remove the seeds for mild heat soup)
Handful parsley, chopped
Salt and pepper, to taste
In a large medium-high heated sauce pot, add the blend and onions, allow the onions to sauté for 3-4 minutes.
Add the whole chicken and allow the chicken to brown slightly, then pour the stock over the chicken until the whole chicken has been covered, top up with water if needed. Bring the stock to a boil and cook for 15 minutes.
Then add the carrots, celery, garlic and chilli, stir, cover the pot with a lid and turn the heat down to a medium heat. Allow the chicken to cook for 1 ½ -2 hours until the chicken meat is soft and cooked through when pierced with a knife. Remove the whole chicken from the stock and remove the meat from the bones using two forks. Shred the meat slightly before adding it back to the soup mixture. Stir in chopped parsley, add the pasta and allow to cook for another 15 minutes, until the pasta has cooked through. Season the soup with salt and pepper before serving it along with some crusty buttered fresh bread.
Chefs Tip:You don’t have to use a whole chicken you can also use chicken breasts (4) and just use less stock and reduce the cooking time by half.