- ¼ cup olive oil
- 1 large onion, chopped
- 3 large carrots, sliced
- 4 stalks celery, chopped
- salt and pepper to taste
- 3 cloves garlic, chopped fine
- 2 litres chicken broth/stock
- 225g noodles/pasta
- 500g shredded chicken breast (cooked)
- ½ cup fresh parsley chopped fine
Heat up the olive oil in a large pot on medium heat. Once simmering, add the onion, garlic, carrots, celery, and salt and pepper. Cook for 20 minutes, or until the vegetables are soft.
Add the stock and bring to a boil. Then add noodles and cook for 5 minutes. Now it’s time to throw in the chicken. Let it simmer for 8 minutes for the flavours to infuse. Make sure it is seasoned to your taste, then add parsley and serve hot.
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