(6-8 portions)

  • 30 ml sunflower oil
  • 2 onions, chopped
  • 3 carrots, sliced
  • 3 celery stalks, sliced
  • 1 whole chicken
  • 2 litres chicken stock
  • about 750 ml cold water
  • 5 sprigs fresh parsley
  • 3 ml dried thyme
  • 1 bay leaf
  • salt and freshly ground black pepper to taste
  • 250 ml short pasta
  • chopped parsley to garnish

Heat oil in a large saucepan and fry the onion, carrots and celery over low heat until soft. Cut the chicken into pieces and add to the vegetables, with the chicken stock. Add just enough water to cover chicken pieces. Bring to the boil and remove any foam that forms on top. Add parsley, thyme and bay leaf. Reduce heat and simmer uncovered for 2 hours. Remove chicken and herbs. Remove skin and bones from the chicken. Let soup boil down for 1 hour. Add chicken meat and pasta to the soup, and cook until pasta is soft.

HINT: Add more water if you think the soup is too thick.