A simple creamy chicken and vegetable soup filled with tiny pasta bows absolutely easy to make. A soup that you can play around with seasoning according to your taste. Perfect for a cozy lunch or dinner.
2 tbsp olive oil
2 chicken breasts chopped in small cubes
1 tbsp chicken spice
1 tsp mixed fried herbs
pepper and salt to season chicken
2 crushed garlic cloves
1 small onion diced
3 green chillies slit in half
1 cup of chopped celery
1/4 tsp thyme
2 carrots peeled and chopped round
1/2 cups peas
1 1/2 cups uncooked pasta
1 liter chicken stock
1 tbsp freshly chopped parsley
1 tbsp paprika or chilli powder
3 tbsp butter
250 ml fresh cream
1/2 cup milk
1/4 cup flour
1 cup water
In a large pot set over medium heat, add your olive oil. Once heated add your onions, green chillies, garlic, cubed chicken, salt, pepper and mixed fried herbs. Let it cook for 5min.
Add carrots, celery and peas sauté until tender, about 5 minutes. Pour in your chicken broth and water, bring mixture to a boil. Add your thyme, paprika or chilli powder, noodles, salt and pepper. Boil for 15 minutes.
In medium pot set over medium heat, add 3 tbsp of butter. Whisk in flour and cook, whisking constantly for 1 minute. Slowly pour in the milk and cream, whisking until a smooth for a minute. Adding mixture into the large pot and mixing well.
Adjust your seasoning and also you might want to add some water if it becomes to thick. Garnish with parsley and remove from stove once pasta is cooked. You can also use cooked rotisserie chicken that you can shred and add to the soup instead of chicken breast.