Chicken soup is like food for the soul and this one will give you an instant pick-me-up.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, diced
- 1 large stick celery, thinly sliced
- 1 medium potato, peeled and diced
- 6 cups (1.5 litres) Massel chicken style liquid stock
- 300g chicken breast fillets, diced
- 50g spaghetti, broken into 5cm pieces
- 2 tablespoons chopped flat eaf parsley leaves
- Thick wholegrain toast, to serve
Method
- Step 1Heat oil in a saucepan over medium heat until hot. Add onion and cook, stirring often, for 3 minutes. Add carrot, celery and potato and cook, stirring often, for 5 minutes.
- Step 2Add stock, cover and bring to the boil. Reduce heat, cover and simmer for 15 minutes. Add chicken and pasta, partially cover and cook for 8-10 minutes or until pasta is tender.
- Step 3Stir through parsley. Season to taste. Ladle soup into serving bowls and serve with wholegrain toast.
Nutrition
1117 kj
Energy
12g
Fat Total
2g
Saturated Fat
21g
Protein
1588.22mg
Sodium
3g
Carbs (sugar)
17g
Carbs (total)
All nutrition values are per serve
Notes
Tip: Freeze leftover soup in single serve containers and keep for an “instant” meal. It’s quicker to defrost small quantities.
- Author: Annette Forrest
- Image credit: Louise Lister
- Publication: Fresh Living
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