Easy chicken soup

Person Author: Maaike Calender April 2, 2016 Posted No Tags Comment No Comments

chickensoup

 

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.

 

 

 

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