Chicken soup with pasta shapes
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This chunky chicken soup from Adam Bennett makes a perfect family supper, let your child choose their favourite pasta shapes for some fun, or finish with a dash of cream and some freshly chopped herbs for a more indulgent touch. See our collection of chicken recipes for kids for more inspiration.
First published in 2015
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Ingredients
Metric
Imperial
- 2 chicken legs
- 1 carrot, peeled, topped and tailed
- 1 onion, peeled
- 1 leek, white part only
- 100g of butternut squash, peeled
- 1 bay leaf
- 1 sprig of fresh thyme
- 2 garlic cloves
- 1000ml of chicken stock
- 8 tbsp of pasta shapes
- 1 tsp salt
SAVE RECIPE
Method
1
Add all ingredients, except the pasta, to a pan and bring to the boil
- 2 chicken legs
- 1 carrot, peeled, topped and tailed
- 1 onion, peeled
- 1 leek, white part only
- 100g of butternut squash, peeled
- 1 bay leaf
- 1 sprig of fresh thyme
- 1 tsp salt
- 2 garlic cloves, unpeeled
- 1000ml of chicken stock, or water to cover
2
As it boils, skim off any impurities with a ladle. Reduce the heat, cover, and leave to simmer for approximately 1 hour
3
Once the chicken is cooked through and beginning to fall off the bone, remove the pan from the heat. Remove the legs and place in a tray or bowl to cool
4
Strain the liquid from the pan into a clean pan and reserve
5
Place the pan of cooking liquor over a low heat to simmer, stir in the pasta shapes and cook for 5-8 minutes until soft. Turn off the heat
- 8 tbsp of pasta shapes
6
Meanwhile, mash the vegetables, making sure to pop the garlic cloves out of their skin
7
Pick the chicken meat off the bones and roughly chop
8
Return the mashed vegetables and chicken to the pan. Heat through and add a pinch of salt and pepper if needed
9
Divide the chicken soup across 4 bowls and serve immediately
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