Katie’s chicken soup

Katie’s chicken soup



  • 2 tbsp olive oil
  • 1 onion, diced
  • 1 carrot, diced
  • 2 stalks celery, diced
  • 2L chicken stock
  • 2 cups mini fusilli pasta
  • 2 BBQ chicken breasts, skinned and shredded
  • 1/4 cup chopped flat leaf parsley
  • salt and pepper to taste


Place chicken stock in a heatproof container and microwave for 5 mins.

Heat olive oil in a pot and add onions, carrots and celery. Saute for 3 mins until the vegetables are transparent.

Add hot stock and bring to the boil. Add pasta and return to the boil for 7 minutes until the pasta is cooked.

Add shredded chicken and parsley. Stir and serve.


  • This is a great winter warmer soup for the working family and the pasta makes it filling.
  • By using a good quality stock and BBQ chicken you can get it on the table in under 20 minutes.
  • To give it an Italian flavour, add a teaspoon of crushed garlic when frying the vegetables and sprinkle a little parmesan cheese on top at the end.
  • If your kids hate “green” leave the parsley out.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.



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