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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Another tasty comforting soup from Grandma's kitchen...add cilantro, a pinch of cumin or I have put a 1/2 can of Bush's great northern beans in blender and added that puree and the rest of drained beans to soup. Read more A very versatile dish. Ingredients:
1/2 chicken |
1 large carrot |
1 turnip |
2 tomatoes |
2 large potatoes |
1 leek |
1/2 lb smoked bacon pieces |
1/2 lb pasta shells |
1 chicken stock cube |
garlic as desired |
kosher salt |
Directions:
1. Clean and wash the chicken.
2. Cook in boiling water with salt and the bacon.
3. Peel and slice the carrot.
4. Peel and cut the turnip into half moons.
5. Peel and cut the potatoes into quarters.
6. Clean and cut the leek into pieces.
7. When the chicken is cooked, remove from the pan together with the bacon and leave to cool a little.
8. Add the carrot to the chicken stock and cook for 5 minutes.
9. Add the rest of the vegetables and the stock cube.
10. Add the pasta when the vegetables are almost cooked.
11. Meanwhile, bone the chicken and cut the meat into pieces and return to the pot.
12. Allow to cook for a further three minutes to reheat the meat.
13. Remove from heat, season to taste and serve.
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