Serves 4-6:
1leek cut into rings
1 onion chopped roughly
1-2 cloves of garlic, chopped finely
1-2 big carrots, peeled and diced
1-2 stalks of celery peeled and sliced
2 litres of chicken stock (from cubes)
500grams chicken breast (skinless whole)
Handful of frozen peas
Handful of soup pasta
Salt and pepper
Oil for the pan
Method:
Heat the oil in a deep pan.
Add the onions and leeks and let them soften.
Then add the carrot and celery and simmer for a few minutes, add the garlic, season to taste.
Add the chicken breasts, the water and stock cubes heat up, but so not let it boil.
Boiling the chicken will make it tough, use moderate heat for about 15minutes.
Add the pasta and peas and cook for another 5 or until the pasta is done.
remove chicken breats and pull into chunks, i like them big, but any size you want them really.
Serve with crusty bread
Recipe and photos Gardeninglady
Tip:
I used plain and ready marinated chicken left over from a BBQ. If you have left over vegetables, you can add them too esp broccoli or peppers, will also add a nice colour to the plate.
