Chicken and Pasta Soup
Ingredients
6 cups chicken stock
1 bay leaf
4 shallots
1 large tin sliced mushrooms
1 chicken breast
250g pasta
2/3 cup white wine
1 tablespoon parsley
salt
pepper
Method
Cook chicken breast and let cool.
Slice shallots.
Put the stock and bay leaf into a large pan and bring to the boil.
Add the shallots and mushrooms to the stock.
Slice chicken thinly.
Add to the soup and season to taste.
Heat through for about 3 minutes.
Add the pasta, cover and simmer for 8 minutes.
Just before serving add the wine and chopped parsley.
Heat for 3 minutes and then season to taste.
