Ingredients
6 whole chicken thighs
1 onion, roughly chopped
1 carrot, cubed
1 celery stalk, roughly chopped
2 garlic cloves, halved
1 chilli, roughly chopped
75g/3oz small pasta shapes
2 tbsp parsley leaves
freshly grated parmesan, to serve
Method
1. Remove the skin from the chicken thighs and discard, place the thighs in a large pan with the onion, carrot, celery and chilli and 1.5 litres/3 pints water. Bring to the boil and simmer for 30 minutes until the chicken is cooked right through.
2. Meanwhile, cook the pasta in a pan of boiling salted water according to the packet instructions.
3. Strain the stock from the chicken into a clean pan then using two forks, shred the meat off the bones.Add the chicken to the stock along with the pasta and check the seasoning. Return the chicken to the pan with the pasta and check the seasoning.
4. Heat through gently then ladle into bowls.
5. Scatter the parsley leaves over and serve.
