Katie’s chicken soup

Serves:

Ingredients

• 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

Method

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.

Notes

• 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.