2. Remove the chicken from the stock
and allow to cool. Remove the skin and
bones and flake the meat. Pour the stock
through a sieve and keep aside until
completely cooled. Place the stock in the
fridge until a layer of fat forms on top.
Remove this layer.
3. Heat 1,5 litres of the stock in a clean
saucepan (freeze the rest for later use)
and add the carrot, parsnip and celery.
Boil until soft. Add the pasta and boil until
cooked. Add the flaked chicken, season
to taste with salt and freshly ground black
pepper and stir in the parsley. Serve.
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