SPRING CHICKEN & MINI PASTA SOUP

Serves 8

Cooking time 60 minutes 

Ingredients:

2 tablespoons extra virgin olive oil

1 tablespoon butter

1 large leek, sliced 

3 garlic cloves, finely chopped 

½ teaspoon salt

1 teaspoon pepper

2 large carrots diced finely 

3 celery ribs, diced finely

1 large zucchini, diced finely

1 large parsnip, diced finely

3 bay leaves

4 cups chicken stock

500g chicken thigh (skin removed)

¾ cup mini pasta of voice

1 parmesan rind 

3 tablespoons parsley chopped

Method:

1. In a large pot, heat the extra virgin over medium heat.

2. Add leek, garlic, butter, salt, pepper and cook for 2-3 minutes. Then add the carrots, celery, zucchini, parsnip, bay leaves to the pot. Cook till the veggies have softened, about 5-8 minutes. 

3. Pour in the chicken stock and add the chicken thighs to the pot.

4. Bring the soup to a simmer and let it cook for about 20-25 minutes, or until the chicken is cooked through.

5. Once the chicken is cooked, remove it from the pot and shred it. 

6. Add the mini pasta and the parmesan rind to the soup. (remove parmesan rind after 20 mins). 

7. Let the soup simmer for another 10-12 minutes, or until the pasta is cooked.

8. Return the shredded chicken to the pot.

9. Stir in the chopped parsley just before serving. Serve with sourdough toast.