Go to the Globe and Mail homepage

Jump to main navigationJump to main content

 

 

Chicken soup Add to ...

You can easily double this recipe as it freezes really well.

Follow on Twitter: @sueriedl

Ingredients

900 mL chicken stock, low sodium

1 stalk celery, small dice

2 small carrots, small dice

½ parsnip, small dice

½ cup small pasta shape - noodles, alphabet or buttons

1 – 1 ½  cups cooked chicken or turkey, shredded

2 tablespoons fresh (or dried) parsley

Method

Bring chicken stock to a simmer and add celery, carrots and parsnip.  Also add  pasta (you can add 3/4 cups iflike a lot of noodles).

Simmer everything until the pasta is tender.

Add shredded, cooked chicken and heat through.

In the know

Most popular videos »

Highlights

More from The Globe and Mail

Most popular