|
Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Diets
  • Cakes and Baking
  • Occasions
  • Cuisine
  • Everyday and easy
  • Seasonal
Meat and Poultry
Fish and Seafood
Courses
Dish type
Diets
Cakes and Baking
Occasions
Cuisine
Everyday and easy
Seasonal
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Chicken soup with pasta shapes

by
Adam Bennett
Chicken soup with pasta shapes

PT1H30M

Share recipe

Ingredients

print recipe
shopping List

Metric

Imperial

print recipe
shopping List

Method

print method
1
Add all ingredients, except the pasta, to a pan and bring to the boil
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
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
Share recipe
Adam Bennett
Adam Bennett

Adam Bennett is beginning to receive the accolades and respect his prodigious talent deserves

NAVIGATE

© Great British Chefs 2021