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      Title: Alison's Shortcut Chicken Noodle Soup
 Categories: Soups, Chicken, Pasta, Nz
      Yield: 4 Servings

      2 ts Olive or canola oil
      1 sm Onion; finely cubed
      1 sm Potato; finely cubed
      1    Celery rib; finely
           -sliced
      1    Carrot
      1 c  Frozen peas
      1 pn Dried thyme
    420 g  Can chicken consomme
           -(nearly 2 cups)
      2 c  Water
      1    Boneless, skinless chicken
           -breast
     50 g  Spaghetti (broken into
           -2 cm lengths) -OR-
    1/2 c  Small pasta shapes
      2 ts Corn flour; up to 3 ts
      2 tb Water; cold
      2 tb Parsley; up to 3 tb, finely chopped

  Pour oil in large pot. Stir in finely cubed onion, potato & celery.
  Cover & cook without browning for five minutes. Meanwhile coarsely
  grated unpeeled carrot & add it, the peas, thyme, chicken consomme &
  2 cups of water. Heat to boiling, then add chicken breast & spaghetti
  or pasta. Cover & simmer for 15 minutes until vegs, pasta & chicken
  are cooked then lift out chicken. Mix cornflour with 2 tb cold water
  & pour slowly into soup, stirring to thicken. Take off heat & add
  chopped parsley & cooked chicken, which you have cut into small
  cubes. Serve immediately or reheat without boiling.

  Source: Alison Holst, New Zealand Woman's Weekly 14 August, 2000

  Jim's note: Hold off adding the peas until just before serving.

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