1 chicken carcass 170g cooked chicken 50g pasta shapes 1 onion 600ml milk 1 bay leaf 1 chicken stock cube 300ml boiling water 1 tablespoon cornflour Salt and pepper A pinch of nutmeg
Preparation
1. Break up the carcass and pop it into a pan. Skin and chop the onion, the add it to the pan with the milk and bayleaf.
2. Dissolve the stock cube in the boiling water. Add this to the pan and simmer gently for 40 minutes.
3. Strain the liquid and return to the pan. Blend the cornflour with some cold water, stir in some hot stock and add this mixture to the pan.
4. Bring to the boil, stirring, then add the pasta and cook the soup for another 10 minutes.
5. Cut the cooked chicken into small pieces. Add to the pan. Simmer the soup for another 5 minutes to heat the meat. Season with salt and pepper and a little nutmeg if desired.
