Classic Chicken Noodle Soup With Farfalle

Serving: 408 g

Ingredients

• pasta110 g
• chicken breast130 g
• carrot70 g
• onion40 g
• peas50 g
• olive oil8 g

Recipe steps

1. Sweat the diced onion and carrot in the olive oil for 5 minutes.
2. Pour in chicken stock with a bay leaf and bring to a gentle simmer.
3. Poach the whole chicken breast in the stock for 12 minutes, then lift out and shred.
4. Cook the farfalle in the broth until just tender and stir in the peas.
5. Return the shredded chicken, season and serve with chopped parsley.

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