Name: Bow-Tie Carrot Chicken Noodle Soup
Ingredients: 225 gm bowtie; 1 small stick of celery, trimmed and chopped (about 1/2 cup); 1 small onion, peeled and chopped (about 1/2 cup); 1 tbs butter; 1/2 medium carrot, peeled and sliced; pinch salt; as taste black pepper; 2 cups (480 ml) chicken stock; 1/2 tsp dried basil; 1/2 cup shredded or cubed cooked chicken breast meat; 3/4 cup (85 g) dry pasta or noodles; 1/2 tsp dried parsley; 1/2 tsp dried oregano

Ingredients

225 gm bowtie
1 small stick of celery, trimmed and chopped (about 1/2 cup)
1 small onion, peeled and chopped (about 1/2 cup)
1 tbs butter
1/2 medium carrot, peeled and sliced
pinch salt
as taste black pepper
2 cups (480 ml) chicken stock
1/2 tsp dried basil
1/2 cup shredded or cubed cooked chicken breast meat
3/4 cup (85 g) dry pasta or noodles
1/2 tsp dried parsley
1/2 tsp dried oregano

Steps

Melt the butter in a medium saucepan. Add the vegetables. Cook over medium low heat, stirring occasionally, until beginning to soften, about 5 minutes.Add the chicken stock, carrot, bowtie, herbs and season to taste with salt and black pepper. Bring to the boil, then reduce to a simmer. Simmer for 10 minutes.
Add the noodles/pasta. Simmer for a further 10 minutes or so, until the pasta has softened to al dente, stirring occasionally. Stir in the chicken and heat through. Taste and adjust seasoning as desired. Serve hot.