Preparation time is 20minutes
Cook time is 1hours 55minutes
Total time is 2hours 15minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 1.40kilograms Woolworths RSPCA Approved whole chicken
- 1teaspoons whole black peppercorns
- 1/2 bunch continental parsley
- 2tablespoons extra virgin olive oil
- 1 leek, trimmed, halved, washed, sliced
- 4 cloves garlic, crushed
- 2 carrots, halved lengthways, thickly sliced
- 2 stalks celery, thickly sliced
- 1/3 cup plain flour
- 1/2 cup Woolworths thickened cream
- 200grams Woolworths penne pasta
Description
This flavourful chicken and pasta soup is a comforting classic with its tender chicken pieces, colourful veg and penne pasta. Perfect for a cold night or a quick and easy weeknight meal.
Instruction tip
Make-ahead tip:Make this pasta soup in advance, then cool. Spoon into an airtight container. Freeze. When you’re ready to eat, thaw it in the fridge overnight. To reheat, place soup in a large saucepan over low heat. Cook, covered and stirring occasionally, for 20-30 minutes or until soup is hot and beginning to bubble, adding more water or chicken stock if needed.
Method
Step 1 of 3
Place chicken, peppercorns and half of the parsley in a large stock pot. Cover with 3L water. Place over medium-high heat. Cover and bring to the boil. Reduce heat and simmer, partially covered, for 1 hour and 30 minutes or until chicken is cooked through. Using tongs, carefully remove chicken and place in a heatproof dish. Strain stock mixture.
Step 2 of 3
Remove and discard skin and bone from chicken. Shred meat. Heat oil in the stock pot over medium heat. Add leek, garlic, carrot and celery. Cook, stirring occasionally, for 10 minutes or until softened. Add flour, then cook stirring for 1 minute to coat. Gradually add stock mixture and cream. Cover and bring to the boil. Uncover and add pasta. Cook, stirring occasionally, for 12 minutes, adding the chicken in the last 2 minutes, or until soup slightly thickens and pasta is tender. Season well.
Step 3 of 3
Ladle soup among bowls. Pick leaves from remaining parsley sprigs. Sprinkle leaves over soup. Season with freshly cracked black pepper. Serve.
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