Perfect when you want to clear out all the vege’s in the fridge, just a matter of grabbing some chicken stock from the fridge, chopping up the vege’s and meat, and chucking it into one pot and adding your favourite pasta. Beats canned soup anyday.
I use to put potato in my recipe but i’ve taken it out this time, it seems to dilutes the colours of the vege’s, and i wanted to go for the healthy green look tonight. Thanks for the tip B!
3 chicken thigh fillets (skinless)
2 tbsp oil
6 cups chicken stock
2 cups water
100g pasta shells
1 zucchini (diced)
1 cup broccoli (chopped)
1 carrot (diced)
1 stalk celery (diced)
1 brown onion (chopped)
1 cup mushrooms (chopped)
Salt & pepper
Slice the chicken up into bite sized chunks then heat some oil in the pot and cook till nearly done.
In a frypan saute all vegetables until soft then transfer to food processor and pulse until paste like then add to pot.
Pour in chicken stock and water and season with salt and pepper. Bring to boil, add pasta, cover then reduce heat to simmer and cook till pasta is al dente.
Season to taste and serve with fresh crusty bread.