Ingredients
1 free-range chicken
2 onions
peeled and quartered
2 carrots
peeled and roughly chopped
2 stalks celery
roughly chopped
2 bay leaves
12 cups cold water
1 cup small pasta
1 cup frozen peas
¼ cup parmesan
grated, for serving
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 large stockpot
- 1 chopping board
Instructions
- Rinse and pat the chicken dry. Place it in a large stockpot and add remaining stock ingredients: onions, carrots, celery, bay leaves, and cold water.
- Bring to a gentle simmer and let bubble away for 2 hours. Check every now and then that the chicken isn’t sticking to the bottom of the pan as it could burn.
- Remove the chicken from stock and place on a chopping board.
- Let cool a little before shredding the meat off the chicken. Store in an airtight container in the fridge until needed.
- To make up the soup, bring a couple of cups of the stock to a boil.
- Add the soup pasta and cook for approximately 5 minutes.
- Add frozen peas and cook for another 2 minutes.
- Stir through some shredded chicken and serve with a little shaving of parmesan.
Notes
Tip
A free-range chicken is important for the flavour of this recipe.
Tip
If you use the best basic ingredients you will have the best flavour.
Variation
You can add other frozen vegetables if you prefer.
Storage
Store shredded chicken in an airtight container in the fridge until needed.
