INGREDIENTS
1 Tbsp (15ml) oil1 onion, chopped
3 large carrots, chopped
4 sticks celery, chopped
3-4 chicken breasts on the bone
3 sprigs thyme
1 bay leaf
4 black peppercorns
8 cups (2L) water
1 cup (250ml) pasta shapes (we used alphabet pasta)½ packet (125g) frozen peas½ cup (125ml) parsley, chopped
METHOD
Heat oil in a pot and fry onion, carrots and celery for 10 minutes to soften
Remove and set aside
Add chicken, thyme, bay leaf, peppercorns and water
Bring to the boil,then reduce heat
Cover and simmer for 45-60 minutes, or until chicken is cooked
Remove chicken, strain stock and discard skin and bones
Shred chicken meat and return to stock
Add pasta, fried vegetables and peas
Simmer for 10 minutes, or until pasta is cooked
Sprinkle with parsley and serve
