1 l water
1 chicken fillet
200 g small pasta shapes
1 chicken stock cube
2 tbsp chopped chives
2 tbsp chopped parsley
Cut carrots & celery into small cubes or fine strips.Chops onion finely.Cut chicken fillet into cubes.
Heat 1 tbsp oil or butter,add vegetables & fry until golden brown.Now add chicken fillets & water.Simmer until vegetables are done.Add pasta shapes,let it come back to simmer & drop in the stock cube.
Cut tomatoes into quarters,remove seeds & skin,add to the soup when pasta is al dente.Season with salt,pepper & at last herbs.
Serve with grated cheese & fresh buns.