Chicken Soup

Method

1. 1

   Fry 600 g chicken in a frying pan until nicely browned. Season with Italian salad seasoning and paprika.

2. 2

   Meanwhile, chop 1 yellow onion, 4 carrots, 4 celery stalks and 200 g potatoes. Heat a pot and melt 50 g butter in it.

3. 3

   Add the chopped onion and fry until soft. Add the carrots, celery and potatoes along with 3 chicken stock cubes, 1.5 litres water and 1 parmesan rind, and season with thyme, chilli flakes and black pepper. Add the whole chicken pieces too and let everything simmer under a lid for a while.

4. 4

   Take the chicken out and put it on a plate. Add 4 dl pasta (mafaldine), 1.5 dl 12% cooking cream and a little lemon juice. Shred the chicken with 2 forks and put it back in the pot. Simmer until the pasta is done.

5. 5

   Serve!