Chicken Soup

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Chicken Soup


1 large onion chopped
2 carrots chopped
2 chicken stock cubes
4 potato chopped
1 leek quartered and sliced
1 small handful risotto/paella rice
1 cup mixed pasta. (Broken spaghetti, macaroni, fusilli (twists) whatever you like)
2 pints water
Salt and lots of black pepper

fresh or dried chopped parsley


In a large soup pot sweat off the chopped onion in some olive oil. Add the chicken stock cubes, salt and pepper. Add the carrots and potato. Continue to turn in the pot for a few minutes and then add the boiled water.

Add the rice and mixed pasta to the pot and simmer for about 15 minutes, until the rice and pasta is cooked.

Add in the chopped leek and parsley for the last 10 minutes of cooking. You may need a little extra boiling water depending on how thick you like your soup. Remember that the soup will continue to thicken as it cools and the pasta expands.

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