chicken and vegetable noodle soup

  • 1 x quantity classic chicken soup base (see basic recipe below method)
  • 2 baby fennel bulbs, thinly sliced and fronds reserved
  • 200g fresh pappardelle, cut into 5cm lengths
  • 1 medium zucchini (courgette), thinly sliced
  • sea salt and cracked black pepper
  • ¼ cup finely chopped flat-leaf parsley leaves
  • ¼ cup (20g) finely grated parmesan
  1. Place the chicken stock in a large saucepan over high heat and bring to the boil. Add the shredded chicken and fennel and cook for 3 minutes or until the fennel is tender and the chicken is heated through. Add the pasta and cook, stirring occasionally, for 3 minutes or until al dente. 
  2. Add the zucchini, salt and pepper and stir to combine.
  3. Divide between serving bowls and top with the parsley, parmesan and reserved fennel fronds to serve. Serves 4

Click here for the classic chicken soup base

 

TIPS + TRICKS
Find fresh pappardelle in the chilled section of the supermarket, or use your favourite variety of fresh pasta for this nourishing winter classic.

Photography: William Meppem

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