Chicken And Zucchini Soup

Total Time: 28 mins Preparation Time: 15 mins Cook Time: 13 mins

Ingredients

• Servings: 3
• 1 chicken carcass
• 4 cups water
• 2 sprigs fresh thyme
• 2 tablespoons oil
• 1 medium onion
• 1 stalk celery
• 2 small carrots
• 1 garlic clove
• 2 cups pasta shells
• 2 zucchini
• 1 cooked chicken breast
• salt
• pepper

Recipe

• 1 take the chicken breast off the roast chicken and put the chicken bones, wings and any other bits in a large microwave dish with the water and thyme. cover and cook on high for 10 minutes.
• 2 while that is cooking, start on the prep of the veg.
• 3 finely chop the onion and fry in the oil. add a little salt to help season the veg as they are cooking.
• 4 cut the celery into strips lengthways and then chop into small cubes. add to the onion.
• 5 peel and cube the carrot to about the same size as the celery. add to the pot.
• 6 add crushed garlic.
• 7 by this time the stock should be finished - unless you are particularly fast at veg prep!
• 8 strain the stock over the vegetables.
• 9 add the pasta shells or whatever pasta you happen to have.
• 10 slice the chicken breast and pick off any good bits of chicken from the drained bones. add to the pot.
• 11 simmer for as long as it takes to cook the pasta – 13 minutes for my pasta shells.
• 12 season to taste with salt and pepper.
• 13 add more water if necessary. i needed to add a little more water after about 10 minutes.
• 14 add the zucchini/courgette in the last 5 minutes of cooking. slice the zucchini lengthways. cut into triangular pieces. i find cutting the zucchini this way helps keep them in one piece in a soup where they may get overcooked when the soup is reheated.
• 15 enjoy!