Ingredients
1/2 white onion, sliced
2 or 3 garlic cloves, chopped
2 or 3 celery, diced medium
1 carrot, diced medium
2 or 3 french beans, cut into 1/2 inch pieces
green peas, 1 handful
a small piece of cabbage, thinly sliced
pasta , 1 handful (Butterflies or shells will be the best. I used butterfly pasta)
2 cans of chicken stock (440 ml each)
salt as required
pepper powder as required
1 tsp olive oil
1 tsp corn flour (optional)
water as required
Preparation
1. Heat oil in a vessel. Add the sliced onions, chopped garlic and the remaining vegetables along with 1 tsp of pepper powder and enough salt. Saute for 3 to 4 minutes. (Add a little salt as the stock will have salt)
2. Now add the chicken stock along with pasta. You can add water if you feel it is required. Cover the vessel with a lid and allow to boil in medium heat.
3. If you want a thick consistency , mix the cornflour in water to get a smooth paste and add this to this boiling soup and cook for a minute.
4. Check for salt and pepper and add if needed.
The simple and yummy chicken soup is ready!!
Special thanks to my friend P for this awesome recipe.
