Preparation time: 10
Cooking time: 10
450 g Chicken Breast (skinless,boneless and cubed)
125 ml Onion (chopped)
500 ml Carrots (chopped)
2 Garlic Cloves (crushed)
5 ml Dried Thyme
2 Bay Leaves
1200 ml Chicken Stock
110 g Spinach Fettucine (broken into 5 cm pieces)
125 ml Frozen Corn (thawed)
30 ml Fresh Italian Parsley (chopped)
In a large stockpot, combine chicken, onion, carrots, garlic, thyme and bay leaves. Pour Chicken into a pot andcook over a high heat to bring to the boil.
Reduce heat to a medium –high.
Add spinach pasta, partially cover and cook for 3 –5 minutes, until noodles are tender. Remove from heat, discard bay leaves and stir incorn and parsley.
Season to taste with salt and black pepper; ladle soup into bowls and serve.
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