Chicken and Vegetable Soup

• 1 skinless chicken breast fillet
• 1 onion, diced
• 1 turnip, diced
• 1 swede, diced
• 4 carrots, diced
• 1 parsnip, diced
• 4 sticks celery, sliced
• 1 teaspoon parsley (optional)
• 1 cup small shell pasta, eg. shells or 1 cup risoni
• salt (a little)
• pepper (lots)
• 4 chicken stock cubes, crumbled or 2 teaspoons chicken stock powder
• 1 (8 ounce) packet chicken noodle soup (if available)
• 1 -2 tablespoon Worcestershire sauce

1. Put all ingredients in a large pot and cover with water.
2. Cook for about one hour.
3. Remove chicken and chop finely.
4. Mash soup with a potato masher or blend with a hand held electric blender.
5. Return chicken to soup.
6. Taste and adjust seasonings as required.

chicken breast fillet, onion, swede, carrots, celery, parsley, shell pasta, salt, pepper, chicken, worcestershire sauce

Taken from www.food.com/recipe/chicken-and-vegetable-soup-454198 (may not work)