After a tiring weekend of night shifts, I made chicken pasta soup.1) Brown some garlic and onion in some olive oil.
2) Add chopped celery and carrots, cook until soft. Add a little water/stock so that it does not burn.
3) Add chicken and cook with lid on for a few minutes. Tonight I used two chicken maryland pieces. Other times I use diced thigh or drumsticks.
4) Add enough water/stock to cover chicken and bring to the boil. Turn down the heat and let simmer for several minutes.
5) Add pasta. I like to use large shells - I think they're the best shape to use in a soup. Tonight I had to use penne because I ran out of the shells.
6) Simmer until pasta is cooked al dente. By this time, the chicken should be cooked too.
7) Serve with grated parmesan/pecorino, chilli and coriander.
Yum!
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