Recipe · Soup
Chicken and vegetable soup
Chicken, carrots and celery simmer in a clear broth. Small pasta turns the soup into a satisfying meal.
Photo by Babs Gorniak · Unsplash
Ingredients
4 servings
- 450 g chicken breast
- 1.2 l chicken stock
- 2 carrots
- 2 celery sticks
- 1 onion
- 120 g small soup pasta
- 2 tbsp chopped parsley
Method
1. Start the stock
Poach the chicken gently
Bring the stock, whole chicken breast and halved onion to a gentle simmer. Cover and cook for 15 minutes, until the chicken is cooked through.
2. Cook the vegetables
Add the carrots and celery to the stock
Remove the chicken and let it rest briefly. Add the carrots and celery to the stock and simmer for 8 minutes. Shred the chicken with two forks.
3. Finish the noodles
Serve hot with parsley
Add the pasta to the soup and cook according to the packet. Return the chicken to the pot, season with salt and pepper, and serve with parsley.