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Ingredients

Method
  • 1 chicken, skin removed
  • 2 L water
  • 2 onions, chopped
  • 4 leeks, chopped
  • 2 carrots, chopped
  • 2 turnips, chopped
  • 2 celery stalks and tops, chopped
  • 2 bay leaves
  • 3 cloves
  • 6 black peppercorns
  • 200 g small pasta shapes

Place all the ingredients into a saucepan except the pasta. Cover with cold water and bring to a boil.

Turn the heat down and let it simmer until the chicken meat falls off the bone. It will take about 1 hour.

Strain and reserve the liquid and spoon off any of the excess chicken fat.

Chop the chicken into small pieces and add back to the soup liquid.

Add the pasta and cook until al dente. Serve with crusty bread.

 

TASTE

Recipe by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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