This recipe is somthing thats been passed for many generations and is a great place to start for those learning to cook as its so simple


  • 1/2 Bunch of celery

  • 2 Tomatos

  • Tablespoon of whole peppercorns

  • Large handful of basil

  • 1 Onion

  • 2 Heaped tablespoons of powdered chicken stock

  • 1 Clove of Garlic

  • 2 Carrots

  • 1-2 chicken marylands or 4-6 drumsticks depending on size of pot and chicken. Chicken frames can be used too but little meat will be in the soup when its served.

  • Small pasta like angel hair (enough for each person)


  • 1.

    Cut carrots, onion, tomatos into 1/4's. Remove top leaves and base off celery and then cut in half.

  • 2.

    Wash chicken and place in largest pot available. Fill pot 3/4 with water and boil chicken for 10 mins removing the fat and residue that floats to the top.

  • 3.

    Place remaining ingredients in the pot and simmer on low heat(need to simmer well so 1/3 of the water will evaportate) with lid half over pot for 1.5hrs. Check the flavour after 1hr and add additional powdered stock if desired.

  • 4.

    Drain stock into seperate pot. Remove chicken and seperate the meat from the bones so only meat is placed into the stock. remove carrots and mash and place into the stock. Discard the remaining vegetables.

  • 5.

    When the soup is to be served add the pasta amount desired and boil till ready then serve.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 263kj
  • Fat Total 17g
  • Saturated Fat 5g
  • Protein 22g
  • Carbohydrate 3g
  • Sugar 1g
  • Sodium 98mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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If the chicken broth is refrigerated overnight the oil in the soup will solidify and can be scooped out.

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