PASTABILITIES Menu Ideas
This recipe is from Amanda our Sales Manager. She believes it is very comforting making this soup from scratch. Her recipe calls for egg spaghettini, however, you can use any of Pastabilities fresh egg pasta cut.
Chicken Noodle Soup
Ingredients
1.5 litres chicken stock (recipe below)
1 parsnip, diced
1 carrot, diced
200g Pastabilities Egg Spaghettini
280g shredded chicken (from making the stock below)
sea salt
white pepper
To serve - chopped fresh flat-leaf parsey
Directions - Prepare the chicken stock and chicken (see recipe below). Put the chicken stock in a saucepan over a high heat (any extra stock can be frozen). Add the vegetable and cook for about 10 minutes or until they are just tender. Add the pata and shredded chicken for another minute. Season with salt and pepper and scatter with parsley to serve. Serves 6-8
Chicken Stock
Ingredients
1 x 1.5kg chicken
small handful fresh parsley
3 sprigs fresh thyme
1/2 onion, roughly chopped
2 carrots, roughly chopped
2 celery stalks, roughly chopped
1 teaspoon black peppersorns
Directions - Rinse the chicken inside and out and pat dry. Put chicken in a stockpot with the rest of the ingredients and 2.5 litres of cold water. Bring almost to boiling point, then reduce the heat to low and keep the stock at a steady simmer for 1 1/2 hours, skimming any froth from the surface after the first 5-10 minutes. Lift out the chicken and strain the stock to get rid of the herbs and vegetables. Let the chicken cool slightly, then discard the skin and shred meat.
For an Asian flavoured Chicken Noodle Soup - add Kaffir lime leaves & coriander to the stock, replace the egg spaghettini for Pastabilities Coriander leaf Noodles and finish with coriander instead of parsley.
