Pasta soup with roasted chicken

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

pasta soup


  • 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


  • 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.