Chicken And Vegetable Stew

• 2 None chicken breast, on the bone
• 1 None onion, halved
• 1 None bay leaf
• 1 tsp peppercorns
• 100 g short pasta
• 500 g peppers, chopped
• 200 g carrots, peeled and sliced
• 200 g courgette, diced
• 100 g frozen peas
• 1/2 bunch parsley, chopped

1. Place the chicken breast in a pot with 6 cups water, the onion, bay leaf and black peppercorns. Bring to a boil and simmer for about 30 minutes. Meanwhile, cook the pasta in a separate pot of boiling salted water as per packet instructions then drain and set aside.
2. Remove the chicken breast, onion and bay leaf from the cooking liquid and add the peppers, carrots and zucchini. Simmer for about 10 minutes adding the peas 4 minutes before the end. Meanwhile, remove the chicken meat from the bone and cut into small pieces. Add the chicken back to the soup, together with the pasta to heat through for 1 minute and serve garnished with chopped parsley.

chicken, onion, bay leaf, peppercorns, short pasta, carrots, courgette, frozen peas, parsley

Taken from recipes-plus.com/api/v2.0/recipes/16183 (may not work)