500 g whole chicken, cut up 1 lb
500 ml cold water 2 cup
2 carrots, cut in chunks
1 onion, chopped
2 celery stalk & leaves, cut in chunks
1 fresh sprig thyme
salt & pepper to taste
125 ml small size pasta, cooked 1/2 cup
125 ml peas 1/2 cup
15 ml fresh dill, chopped 1 tbsp
15 ml fresh parsley, chopped 1 tbsp
In a large stock pot; add chicken pieces, water, carrots, onion, celery and thyme. Cover. Over high heat, bring to boil. Reduce heat to low, simmer for 1 1/2 hours, skimming foam occasionally and turning chicken. Add more water if necessary to keep chicken submerged.
Remove chicken and cool slightly. Remove chicken from bones. Dice chicken.
To broth, add chicken, pasta, peas, dill, parsley and season with salt and pepper.
Serves 4