Ingredients
30 g butter
1 large onion, finely chopped
100 g carrot, diced
1 stick celery, diced
30 g flour
1 litre chicken stock
3 tbsp double cream
50 g small pasta shells
75 g cooked chicken breast, diced
1 tbsp chives, chopped
salt & pepper to season
1 large onion, finely chopped
100 g carrot, diced
1 stick celery, diced
30 g flour
1 litre chicken stock
3 tbsp double cream
50 g small pasta shells
75 g cooked chicken breast, diced
1 tbsp chives, chopped
salt & pepper to season
Method
- Heat the butter in a saucepan, and fry the onion for 2 minutes. Add the carrots and celery and fry for 5 minutes.
- Stir in the flour, blend in the stock, then bring the soup to the boil. Cover and simmer for 10 minutes until the vegetables are tender.
- Meanwhile, cook the pasta according to the packet instructions.
- Add the diced chicken, double cream, pasta and chives. Simmer for 3 minutes. Season to taste.
