Cooking the pasta in stock and sautéing the vegetables
before boiling makes this classic soup extra flavorful
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| Chicken and Pumpkin Noodle soup |
Chicken and Pumpkin Noodle soup ingredients: 1 and 1/2
liters chicken stock. 250 grams uncooked elbow macaroni. 2 tablespoons butter.
1/2 cup diced onions. 1/2 cup diced celery. 1 cup diced carrots. 1 cup diced
pumpkin. 2 chicken thigh fillets, diced (around 125 grams). salt and pepper to
taste
Chicken and Pumpkin Noodle soup recipe: In a large saucepan,
bring chicken stock to a boil. Add pasta and cook until al dente. Drain,
reserve stock, and set pasta aside. In the same saucepan, melt butter and sauté
onions until translucent. Add celery, carrots, and pumpkin sauté until slightly
tender. Add chicken and continue cooking for more minutes. Pour in stock and
simmer until vegetables are completely cooked. Toss in cooked pasta and heat
until warmed though. Season to taste. Serve immediately
