January
6th 2007
Cath’s Chicken Vegetable Soup with Pasta

Posted under Entrees and Nibbles

1 large chicken fillet, diced
2 sticks of celery diced
2 carrots diced
Handful of bacon pieces (you can leave these out if you don’t like them)
1 onion diced
1 parsnip diced
1 1/2 cups of chicken stock
Worcestershire sauce, tomato paste, salt, pepper and some spices - to taste.
1 or 2 cups of pasta
To give it a bit of extra kick, you can also add chilli flakes.

Cook the diced onion, parsnip, carrot, celery and bacon pieces in the chicken stock. Add one or two cups of water, and simmer for approx 20 mins.

Add the chicken pieces, the sauces, paste, salt, pepper, etc, and simmer for another 20 - 30 minutes or until all cooked through.

Add the pasta and cook again for approx another 5 - 10 minutes, or until the pasta is cooked.

Serve with some crusty sourdough bread - YUMMY!

*HINT* This soup is excellent to freeze - make sure you defrost it naturally though, and if re-heating, add extra water.

Submitted to our August Cookbook by EventsbyCatherine

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