Chicken soup with veggies and some pasta can make a difference in your day for sure, I am definitely happier after a meal like this.

You can replace the veggies if you want or the pasta. But don’t forget the meat. I used chicken breast with the bone to gain more flavor, other meat parts would work too. The secret to a delicious Chicken Soup is to cook it longer on low heat to get all the flavors to involve.

Enjoy.

Chicken Soup⁠ with Fusilli Pasta

Cook Time 1 hour 30 minutes
Servings 6 portions

Ingredients

  • 500 grams of chicken breast with bone⁠⠀
  • 100 grams of leek⁠⠀
  • 200 grams of carrots⁠⠀
  • 150 grams of frozen peas⁠⠀
  • 80 grams of celery root⁠⠀
  • Half a medium onion⁠⠀
  • 2 cloves of garlic⁠⠀
  • 150 grams of pasta (fusilli)⁠⠀
  • Olive oil⁠⠀
  • Salt
  • Black pepper⁠⠀
  • Fresh parsley⁠⠀

Instructions

  • Chop the onions and cook it in a large saucepan on olive oil while stirring, until slightly browned and softened. In between, cut leek, peel carrots and celery root and cut it to small pieces.⁠⠀
  • Then add all the vegetables (leeks, carrots, celery, chopped garlic and peas) to the pot, season it with salt and cook it over on high heat during stirring, to get them a little browned. Add chicken breasts to the pot, pour in hot water, just enough to cover all the ingredients. Then cook over low heat for at least 1 hour. After this season it to your liking with salt and black pepper.⁠⠀
  • Then take the meat out of the pot, remove the bone and shred the meat with a fork and return it to the pot. Add the pasta and cook for a few more minutes, according to the packaging instructions for the pasta to be done. Add some more water if the dish becomes too thick. Taste and season with salt and pepper if necessary, otherwise sprinkle with chopped parsley and serve hot.⁠⠀
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