1 tsp olive oil
1/2 brown onion, cut into large chunks
1 carrot, cut into 3 cm pieces
1 celery stalk, cut into 3cm pieces
2 bay leaves
2 pieces of chicken breast fillets
1.5 litres of water
- Heat the oil in a medium size stockpot. Place the onion, carrot, celery and bay leaves into the pot and sweat the vegetables for 5 minutes stirring often.
- Add the chicken breast fillets into the pot and cover with water at room temperature.
- Bring the soup to a low simmer and cook gently for 30 minutes, until the chicken is cooked through. Skim and discard any fat that rises to the top of the liquid.
- Remove the chicken and set aside to cool. Strain the stock through a fine mesh sieve and discard the vegetables.
1 tsp olive oil
1 carrot, cut into 3mm thick discs
2 celery stalks, cut into 3mm thick slices
1/2 leek (white part only), cut into 1/2cm pieces
1 corn cob, remove kernels
a small handful of green beans, cut into 3mm length
100gm small spiral pasta, cooked
chopped parsley to garnish
- Heat the same pot to a low-medium heat and add the olive oil. Follow with the leek, carrots, celery, corn kernels and green bans. Sweat the vegetables for about 3-5 minutes.
- Add the stock and bring to a simmer, then pour in the cooked pasta and cook for further 5 minutes.
- Shred the chicken (should be cool now). (Note: I didn't use all the chicken, only 1/4 piece, but you can use as much as you like).
- Return the shredded chicken to the pot. Season with salt and pepper then continue to cook for another 5 minutes.
- Remove from heat and garnish with the chopped parsley.
- Ladle into bowls and serve.