Chicken soup with tiny pasta

Chicken soup with tiny pasta

By
From
Little Kitchen
Serves
4
Photographer
Jacqui Melville

My mother used to make this soup with pastina, which is the Italian name for tiny pasta. You can use any shape you like.

Ingredients

Quantity Ingredient
1/2 cup tiny pasta shapes
1 litre chicken stock
1 chicken stock cube
1/2 teaspoon salt
1 spring onion
1 chive
1/2 breast fillet from leftover roast or bbq chicken, shredded

Equipment

Quantity Ingredient
measuring cups
measuring spoons
saucepans
scissors
ladle
mixing bowl
colander

Method

  1. Put the pasta shapes into a medium saucepan. Ask a grown-up to help you boil the kettle then pour the water into the pan. Boil the pasta for 5 minutes, then drain in a colander.
  2. Ask a grown-up to pour the chicken stock into a large saucepan. Crumble in the stock cube, add the salt and stir well. Bring to the boil over a medium heat.
  3. Ask a grown-up to help you snip the spring onion and chive into a bowl and mix with the shredded chicken.
  4. When the stock comes to the boil ask a grown-up to help you add the shredded chicken, spring onions, chives and cooked pasta shapes to the pan. Simmer gently for 2 minutes.
  5. Ask a grown-up to ladle the soup between 4 small bowls or mugs and serve it straight away.
Tags:
kids
kid
child
friendly
kid-friendly
child-friendly
children
easy
junior
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