Chicken soup has long been a favorite with the sick. It is easy to digest and can be jam-packed full of the goodness and energy so necessary to a speedy recovery. I have used tortellini; a small filled pasta that is often shaped into rings, this time. You may also find that thin flat egg noodles provide another excellent option that certainly adds to this dish as well as being ever popular with the little ones.

Ingredients

• 8 Chicken Legs
• 8 Celery Sticks
• 2 Carrots
• 1 Medium Parsnip
• 1 Large White Onion
• 1 Bunch each of Parsley and Oregano
• 1 Packet of Fresh Tortellini
• 1 Teaspoon Vegetable Extract (I generally use Vegemite)
• Salt and Pepper
• Olive Oil to Cook with

Preparation

1. Roughly chop ½ of the onion
2. Cut the rest of the onion into ½ rings
3. Roughly chop 1 carrot and 4 of your celery sticks
4. Dice the remaining carrot, 4 celery sticks and parsnip
5. Finely dice approximately 1 tablespoon worth of parsley
6. Finely dice approximately 1 teaspoon worth of oregano
7. Roughly chop the remaining parsley and oregano

Cooking the Stock

1. Take one large saucepan and add all of the chicken legs, the roughly chopped ½ onion, the roughly chopped carrot and the roughly chopped celery
2. Fill the pot with water so that all ingredients are all fully covered with water
3. Bring to the boil
4. Now add the roughly chopped parsley and oregano stirring as you do so
5. Next add the vegetable extract or Vegemite. Be sure to stir it in.
6. Once the vegetable extract is fully dissolved cover and let simmer until chicken is cooked through. Stir occasionally.
7. Once the chicken is cooked remove it from the pot
8. Continue simmering the remaining mix for about I hour. Stir occasionally.
9. Once done remove the pot with the stock from heat and strain into a separate bowl using a pasta strainer. Set to one side, cover and let stand.
10. We generally mash the remaining solids and mix them into our dog’s dinner. Waste not, want not.

Cooking the Soup

1. Peel the chicken meat from the bones. Once again the bones will go to the dog.
2. Add a little olive oil into the now empty saucepan and heat
3. Add the ½ onion rings and fry until the onion is soft
4. Now add in the chicken meat, the remaining carrot, celery and parsnip and fry for a minute or two
5. Add the broth and season to taste
6. Stir in the oregano and ½ of your tablespoon of finely diced parsley
7. Simmer for another 15 minutes
8. It is now time to add the tortellini
9. Continue cooking until the tortellini floats to the top
10. Reduce heat and simmer for another 3 minutes

Serving

Serve hot with the remaining parsley sprinkled over the top of each bowl of soup

You may wish to add a dollop of sour cream and some corn chips as you serve.