Chicken Soup
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 1 hour |
| Prep Time: | 15 minutes |
Ingredients
- 2 turnips, chopped
- 1 skinless whole chicken
- 4 L cold water
- 2 chopped onions, cut into thin rings
- 4 leeks, chopped
- 2 chopped carrots, cooked until soft
- 4 celery stalks, as is or thinly sliced to make curls, for serving
- 2 bay leaves
- 4 cloves
- 2 tsp black peppercorns
- 200 g small pasta shapes
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Cooking Instructions
- 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.
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