Chicken, Vegetable And Macaroni Soup

1. 1

   Combine chicken, 10 cups of cold water, stock powder, carrot, celery, bay leaves and nutmeg in a large pot over moderately high heat. Bring to a boil. Reduce heat. Simmer, occasionally skimming surface with a large metal spoon, for 20 mins or until chicken is tender and falling off bone. Remove and cool 15 mins.

2. 2

   Using a slotted spoon, remove chicken from soup and remove and discard bones and skin. Shred chicken meat. Return chicken to cooking liquid. Bring to a boil over moderate heat. Reduce heat. Add corn, peas and pasta and simmer, uncovered, 6-8 mins or until pasta is tender. Remove from heat.

3. 3

   Stir parsley into soup. Ladle into serving bowls. Serve with garlic bread.

* Per serving · 4 servings · Values may vary.