Ingredients (serves 8):
- 1 whole free range chicken (about 1.6kg)
- 1 onion, chopped
- 5cm piece ginger, sliced
- 2 stalks celery, roughly chopped
- 1 carrot, sliced
- 2 bay leaves
- 2 stalks parsley
- 400g pkt Fresh veggie mix
- 250g short cut angel hair pasta
- 2 tbs chopped parsley
Directions:
- Rinse the chicken thoroughly and remove any excess fat. Place into a large saucepan and add enough water to cover. Bring to the boil, skimming off any scum that floats on the surface.
- Add vegetables and herbs, reduce heat and simmer gently for 1 hour.
- Remove chicken and set aside to cool. Strain stock and discard vegetables. Chill stock and when cold remove any fat from surface.
- Remove and discard skin and bones from chicken. Shred meat.
- Return stock to a large saucepan and bring to the boil. Add the veggie mix and cook for 5 minutes. Add the pasta and shredded chicken and cook for a further 5 minutes until pasta is just cooked.
- Season well with salt and pepper. Stir in parsley and serve.
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