The ideal recipe if you are pressed for time and have chicken left over from lunch. In just half an hour you will have a nutritious, hot soup, easy and simple
Accompany the soup with a piece of buttered ciabatta.
What you will need:
- 1 tablespoon of olive oil
- 1 tablespoon of butter
- 1 onion, diced
- 1 large or 2 small carrots, peeled, halved and sliced
- 1 celery, sliced
- 2 cloves garlic, melted
- 1/4 teaspoon ground cloves
- salt and freshly ground black pepper
- 100 grams of noodles or vermicelli
- 1/2 cup fresh parsley leaves, roughly chopped
- 1.2 liters of good quality (preferably homemade) chicken stock
- 1 bay leaf
- 2 cups leftover chicken, shredded
How to make it:
- Heat the oil and butter in a large saucepan and sauté the onion, carrots, celery, garlic, garlic cloves, salt and pepper over a medium heat for 15-20 minutes until softened but not coloured. .
- Add the stock and bay leaves. Bring to a boil, add the chicken and pasta and simmer for about 5 minutes until the pasta is cooked and the chicken is heated through.
- Serve garnished with parsley and on the side, lightly toasted ciabatta on which you have spread a little soft butter.
Source: Skai
I have worked as a journalist for over 10 years, and my work has been featured on many different news websites. I am also an author, and my work has been published in several books. I specialize in opinion writing, and I often write about current events and controversial topics. I am a very well-rounded writer, and I have a lot of experience in different areas of journalism. I am a very hard worker, and I am always willing to put in the extra effort to get the job done.
