Chicken, pasta and vegetable soup

Serves 4

IMG_2864

Ingredients

2 tbsps butter

400 g chicken tenderloins  (or the meat from ½ a cooked barbeque chicken added at the cooked chicken stage)

3 medium carrots

3 medium sticks celery

1 heaped tbsp arrowroot

1.2 L chicken stock (4 stock cubes + 1.2 L boiling water)

2 tbsp fresh parsley

1 cup small pasta (eg risoni)

 

Method

Add olive oil to a flat non-stick pan, coat surface, heat pan to medium heat

Boil kettle

Slice chicken finely and cook gently until just done

Put butter in a large pot (2 L or larger) and melt gently at low heat

Peel carrot, quarter lengthways and slice finely, put in large pot

Half celery lengthways and slice finely, put in large pot

Cook carrot and celery until they start to soften

Dissolve stock cubes in a small container of boiling water

Stir in arrowroot in large pot and cook for 2 mins

Put water for pasta in a medium pot and bring to the boil

Add dissolved chicken stock cubes and 1.2 L water to large pot and stir, bring to boil

Reduce heat and simmer/ gently boil for 10-15 mins (until vegetables are tender)

Add cooked chicken to large pot

Add pasta to medium pot and cook according to packet directions

Chop up parsley finely

Toast Turkish pide and cut into strips

Drain pasta in a colander, add to large pot and stir

Add parsley to large pot and stir

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