Chicken heart soup

Ingredients for 1 servings:

• 100 g chicken hearts
• 400 ml water
• 2 m.-large carrot(s)
• 1 tsp, heaped vegetable broth, instant, organic
• 5 cm leek(s)
• 1 small parsnip(s), optional
• 50 g shell pasta or stars, letters
• 2 sprigs of parsley
• ½ tsp thyme, optional
• ½ tsp sweet paprika powder, optional

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

quick and easy, popular with children, low in fat

Add the chicken hearts (we always have a supply of frozen ones) to water with stock and bring to a boil. If you like parsnips, add them first, finely chopped. Finely slice the leek and chop the carrots, and add them too. If you don’t like leeks, you can use finely chopped shallots instead. Cook for about 5 minutes, then add the pasta. Cook for another 5-6 minutes, until the pasta is tender. Sprinkle with freshly chopped parsley before serving. For adults, season with thyme and/or paprika. Especially popular with children!