Hearty chicken soup

Central and North Rural Weekly - - MY SMOKO BREAK -

WHAT YOU NEED

■ One ta­ble­spoon olive oil

■ One medium onion, chopped

■ One medium car­rot, diced ■ One medium potato, peeled and diced

■ Six cups of chicken liq­uid stock

■ 500g chicken breast fillets, diced

■ 50g of an­gel hair pasta

■ Two mini tins of creamed corn

■ Two ta­ble­spoons chopped pars­ley

■ Two tea­spoons of gar­lic paste

METHOD

Com­bine all in­gre­di­ents.

Cover and bring to the boil.

You can use a slow cooker for this, which is what I do, and I set and for­get for six hours.

Oth­er­wise it can be made on the stove top in a large pot within an hour.

It freezes beau­ti­fully in lit­tle con­tain­ers and is de­li­cious as a standby meal with crusty bread on a rainy day, or when you’re feel­ing a lit­tle un­der the weather.

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