Chicken soup has always been high on the list for those with the flu. It can be prepared to one’s liking and is by far one of the simplest soups to prepare. You can add as much vegetables as you desire…
Ingredients (for 2)
- 1/2 chicken breast
- 1 cup fusilli (about 100 gr or 3.5 oz)
- 3 cups chicken stock
- 1/2 cup sweet corn
- 1/2 carrot
- 1/2 stalk celery
- 1/2 tbsp parsley
- 1 garlic clove
- 1 tbsp olive oil
- salt & black pepper
Directions
- Cut chicken breast into small pieces and season with salt and pepper
- Heat oil in a frying pan and fry chicken for 5 minutes until brown on all sides
- Remove chicken from pan and reserve on a plate till needed
- Chop carrots and celery
- Using the same pan, cook carrots, celery and garlic (crushed) for 2-3 minutes
- Transfer to a deeper pan, add chicken broth, parsley, corn and cook for 20 minutes
- Finally add pasta and chicken, and cook until pasta is tender
- Serve hot and enjoy!
Best Served With
Chicken pasta soup can be served with a side sandwich, bread of your choice or crackers.
Tips from the Chef
- If you prefer a spicy soup you can add pepper or chilies
- This soup can also be made creamy or thicker by adding mashed potatoes or corn flour
Cambooza 