Chicken Soup - Recipe

A hearty chicken soup on a cold winter's eve, is great for the body as well as the soul. This is a duplicate of the Chicken soup prepared by the Canadian restaurant chain Swiss Chalet.

Ingredients:

1 Medium sized onion Chopped
4 stalks celery Chopped
4 carrots Chopped
1/2 small red pepper Chopped
3/4 cup of frozen peas

2 cloves garlic Minced
2 Tablespoons oil
4 chicken thighs
1 L (4 cups) ready to use chicken broth
1 L (4 cups) water
1/2 cup small pasta shells (conchigliette)
salt and pepper to taste
Some finely chopped parsley 

Method:

• Heat the oil in a large pot.
• Add the onion and garlic and saute on medium heat until the onion turns translucent (about 5 to 8 minutes).
• Add the Chopped celery and saute for another 2 minutes.
• Remove the skins from the chicken thighs.
• Add the chicken, chicken broth, water, red pepper and carrots to the pot and bring to a boil.
• Cover and simmer on low heat for an hour.
• Add the frozen peas and pasta.
• Remove the chicken thighs from the pot of water. Remove the bone and chop or shred the chicken into small pieces. Add back into the pot.
• Simmer for an additional 20 minutes until the pasta is cooked through.
• Add Chopped fresh parsley (optional).

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