Ingredients

The following ingredients have 8 Servings
  • 1 whole chicken skin on small uncooked
  • 3 1/2L water
  • 3 tbs chicken stock powder
  • 5 bay leaves
  • 1 onion peeled
  • 1 carrot broken into chunks
  • 1 celery stick thickly sliced
  • 2 tsp mixed dried herbs
  • 1/2 tsp salt and pepper *to taste
  • 250g pasta small uncooked
  • 420g canned corn kernels drained
  • 420g cream-style canned corn
  • 2 carrots diced peeled *extra
  • 2 celery sticks diced *extra
  • 2 cups mixed vegetables diced

Instruction

  • Place first 9 ingredients into a large 5L soup pot, bring to the boil, then reduce heat to a rapid simmer for approximately one hour.
  • Meanwhile, cook pasta as per packet instructions until al dente. Drain and set aside.
  • Remove the chicken and stock vegetables from the broth. Discard stock vegetables.
  • Debone chicken, roughly chop meat and return to pot.
  • Add corn kernels, creamed corn, carrots, celery and 2 cups of vegetables of choice.
  • Simmer for a further 45 minutes, check seasoning, add salt and pepper and additional chicken stock powder if necessary.
  • Add cooked pasta and extra water to balance the liquid ratio, depending on size of chicken and amount of vegetables. Simmer for an extra five minutes.
  • Serve with crusty bread for a complete family meal.