Prep
10 min
Total
1 hr
Plus
Special tool: soup pot
Serves
4
INGREDIENTS
- 1.5 L chicken stock
- 1 cup dice leftover chicken
- 1 cup dice carrots
- 1 cup dice celery
- 1 Baguette
- 1 wedge Brie
- Splash olive oil
- To taste salt and pepper
- 1 tbsp chopped parsley
- 1 cup white wine
- 1 tsp chopped garlic
- 1 Baguette bread
METHOD
- In a large soup pot on medium heat, sweat diced vegetables in olive oil.
- Toast garlic and deglaze with white wine. Reduce by half and add chicken and chicken stock.
- Simmer for 45 minutes. Then add pasta and cook until tender. Season with salt and pepper and chopped parsley.
- Serve in a big bowl with a freshly baked baguette and a wedge of brie!
