A very, very simple, wholesome and kid friendly soup. Make extra and freeze it in small plastic containers for a quick lunch later.
Serves 6
3 large boneless chicken breasts
3 tbsp olive oil
8 cups chicken stock
2 cloves garlic minced
2 tablespoons dried summer savoury
Salt and pepper to season
3 carrots, sliced
1 cup fresh or grilled corn, cut from the cob (use frozen in a pinch)
2 cups scooby doo pasta (or substitute your favourite pasta)
Season chicken with salt and pepper and pan fry the breasts in the olive oil in the bottom of a large pot until fully cooked; about 4-5 minutes per side. Remove the chicken breasts and let them rest on a plate.
Sauté the minced garlic and carrots in the olive oil for about 2-3 minutes. Add the chicken stock, savoury and corn. Simmer for about 20-30 minutes before adding the pasta and cubed cooked chicken breasts. Simmer until the pasta is tender and serve.