• Chicken Pasta Soup

  • Chicken Carcass & 3/4 cup Chicken (shredded)
  • 2 tbsp Kerrygold Pure Irish Unsalted Butter
  • 1 Onion (chopped)
  • 2 Garlic cloves
  • 2 Carrots (Sliced)
  • 125g Mushrooms (sliced)
  • 1/2 cup Pasta
  • 2 tsp Thyme (chopped)
  • 1 litre Chicken Stock
  • Salt for seasoning
  • Fresh Parsley for garnishing
  • Cheesy Garlic Breadsticks

  • 1 shop bought dough divided into 2
  • 30g (melted) Kerrygold Pure Irish Unsalted Butter
  • 2 Garlic cloves
  • 60g (grated) Kerrygold Mature Cheddar
  • 2 tbsp Fresh Rosemary
  • Salt for Seasoning


Chicken Pasta Soup

Heat butter and brown pieces of chicken carcass that still has meat on until golden brown. Discard all smaller bones. Add chopped onion and cook until soft and translucent.

Add garlic and fry for an additional three minutes. Now add mushrooms and cook until soft.

Add carrots followed by the chicken stock and thyme.

Allow to simmer for at least 30 minutes or until carrots are soft.

Remove all the bones from the chicken carcass.

Add pasta and season with salt. Cook for additional 20 minutes until pasta is soft.

Serve with fresh parsley and cheesy garlic breadsticks.

Cheesy Garlic Breadsticks

Preheat the oven to 180°C. Only use half of the dough. Use a large 30cm x 20cm tray and line with a non-stick sheet, baking paper or grease with butter.

Roll out the dough thinly, it still rises in the oven so ensure it is rolled out thinly especially on the edges. Place on the baking tray.

Melt butter and chop garlic. Add garlic to the  butter and brush onto the bread dough with a pastry brush.

Press some fresh rosemary leaves into the dough with your fingertips.

Bake for 20 minutes until bread is golden brown and cooked through.

Let the bread cool and cut into strips to make bread sticks.

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