Wheat Pasta In Chicken Soup

Photo: Elainegan

Ingredients

2 pieces of skinless chicken breasts (boneless)

Salt and pepper for taste

2 cloves garlic, crushed

1 large onion – ½ halved, ½ chopped

Wheat pasta (rotini or macaroni)

Chopped parsley (optional)

1 tablespoon of olive oil

1 bay leaf (dried)

3 stalks celery, diced/ chopped

2 carros, peeled and chopped/ diced

3 spring onions, sliced thinly

1/2 litre vegetable stock (or chicken)

Preparation

In a medium sauce pot, add chicken, halved onion, bay leaf, garlic and enough water to cover. Bring to high heat, boil, then lower the heat and simmer until chicken is cooked though, for about 20 mins.

While waiting, in a large soup pot, add olive oil over medium heat. Add chopped onions, carrots and celery, stir-fry for few minutes; season with salt and pepper. Cover the pot, lower heat and cook vegetables until softened, about 6-8 minutes.

Add veg/ chicken stock to softened vegetables and bring to boil.

Cook pasta following packet’s instructions, drained.

Remove chicken from the sauce pot, reserve 1-2 cups of liquid and add to the soup pot. Dice the chicken breasts, stir in wheat pasta, chicken pieces into soup pot, lower heat and simmer for 5-8 minutes.

Turn off heat and stir in spring onions and parsley. Serve immediately.