Chicken Soup
500 grams (or more) of chicken on the bone (chicken pieces or a part of a whole chicken)
1 onion, diced
3 large carrots, diced
1 cup frozen peas
2-3 cubes chicken stock
1.5 litres water
4 dry lasagna sheets, broken into pieces
Salt and pepper to season
Place the chicken and vegetables in a large saucepan. Sprinkle the chicken stock over the top and add the water. Heat on high until the water boils.
Simmer the soup until the chicken is cooked. Take the chicken out and let it cool while the soup continues to simmer. When the chicken is cool enough to handle, remove the skin and shred the meat. Return the meat to the soup. Add the pasta and continue simmering for about 10 minutes, till the pasta is soft.
Season it with salt and pepper and serve it immediately or keep on simmering it for as long as you like.
500 grams (or more) of chicken on the bone (chicken pieces or a part of a whole chicken)
1 onion, diced
3 large carrots, diced
1 cup frozen peas
2-3 cubes chicken stock
4 dry lasagna sheets, broken into pieces
Salt and pepper to season
Place the chicken and vegetables in a large saucepan. Sprinkle the chicken stock over the top and add the water. Heat on high until the water boils.
Simmer the soup until the chicken is cooked. Take the chicken out and let it cool while the soup continues to simmer. When the chicken is cool enough to handle, remove the skin and shred the meat. Return the meat to the soup. Add the pasta and continue simmering for about 10 minutes, till the pasta is soft.
Season it with salt and pepper and serve it immediately or keep on simmering it for as long as you like.
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