For those days when you just want a comforting hot soup not misses this delicious recipe…

Ingredients

• 1 chicken, roasted
• 2.5L chicken stock
• 2 cups carrots, chopped
• 2 cups celery, chopped
• 2 yellow onions, chopped
• 600 grams noodles
• 2 teaspoons black pepper
• 1¼ teaspoons salt
• Optional: minced garlic, rosemary, thyme and parsley

Preparation:

• Shred the roasted chicken.
• Fill a large pot with chicken broth. Add roasted chicken bones and a little thyme. Let simmer for 1 hour and a half, removing excess fat with a small strainer.
• Pass the soup through a super fine sieve to remove the bones and thyme. Return the soup to the pot.
• Add the carrots, celery and onion. Let simmer and heat for 20 minutes.
• In another pot prepare pasta according to package directions. Drain and rinse with cold water.
• Add the shredded chicken to the pan, season with salt and pepper, and heat over low heat for 2 hours. Add pasta 15 minutes before serving.
• Serve hot.