Thursday, October 30, 2008

Chicken Soup with Fusilli

When we were young, Mum used to cook this for us when we were ill as chicken soup is known to have healing properties. She would add alphabets shaped pasta instead... Awww!! It sure brings back sweet old memories of our childhood...

I've improvised her recipe with the addition of fennel as it adds an aromatic and sweeter flavour to the soup. Fennel provides an excellent source of Vitamin C and anti-oxidant properties. The high fibre content is also helpful to prevent colon cancer and reduces elevated cholesterol level. 

It's a simple dish which everyone in the family can enjoy! (",)

Ingredients (Serve 2)
2 chicken thighs, cooked and shredded
2 carrots. peeled and diced
3 celery stalks, peeled and finely chopped
1 fennel bulb, outer leaves removed and finely diced
1 white onion, finely diced
1 Chinese parsley stock, finely chopped
2 litres chicken stock
200g fusilli, boiled and drained
Salt
Black pepper

Method
Add some cooking oil into a heated casserole pot.

Sautee the onions till softened. 

Stir in the carrots and cook for about 5 mins and then throw in the celery and fennel.

One min later, add in the stock and lower the heat to simmer till vegetables have softened.

Add in the chicken meat and fusilli and bring the soup to boil again. Stir occasionally.

Add salt and pepper to taste.

Serve immediately with sprinkles of chopped parsley.

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