Hearty chicken soup
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
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.