- size 14 chicken
- 5 peppercorns
- 1 onoin, finely chopped
- 1 teaspoon celery seeds
- 1 large carrot, peeled and chopped
- 1 cup macaroni
- 1 carrot, peeled and chop
- 1 stalk celery tops too,
- 1 large courgette,
- 1 choko,
- small pieces of cauliflower & broccoli 3/4 cup sliced mushrooms
- 450g can tomato puree
- 450g can savoury tomatoes
Day 1, Place chicken, peppercorns, onion, celery seeds and carrot in a saucepan and cover with water. Gently boil until chicken is cooked.
When cool enough to handle, remove meat off chicken and then refrigerate overnight, strain and refrigerate stock.
The next day remove any fat from stock and place in a saucepan & bring to boil. then add macaroni & cook for 5 minutes. Add vegetables and tomato puree and tomatoes, season to taste and cook until vegetables and pasta are tender. Add chicken to the soup for the last 5 minutes of cooking.
The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.