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Chicken And Spring Vegetable Soup


Super-healthy vegetables bathe in a bowl of low-kilojoule chicken soup in this easy recipe.

The ingredient of Chicken And Spring Vegetable Soup

  • 1 tablespoon olive oil
  • 1 leek white part only thinly sliced
  • 1 lemon
  • 7 cups massel chicken style liquid stock
  • 1 cup water
  • 3 4 cup bow tie farfalle pasta see variation
  • 2 chicken breast fillets trimmed thinly sliced
  • 2 zucchini halved lengthways sliced
  • 150g sugar snap peas trimmed see note

The Instruction of chicken and spring vegetable soup

  • heat oil in a large saucepan over medium low heat add leek and cook for 5 minutes or until soft but not coloured
  • cut 4 wide strips of lemon rind avoiding white pith add rind stock and water to saucepan increase heat to high and bring to the boil
  • meanwhile cook pasta in a separate saucepan of salted boiling water until tender drain
  • add pasta chicken zucchini and peas to stock return to the boil reduce heat to medium low simmer gently for 3 minutes or until vegetables are just tender and chicken is cooked through
  • remove lemon rind from soup ladle soup into bowls season and serve

Nutritions of Chicken And Spring Vegetable Soup

fatContent: 349 657 calories
saturatedFatContent: 12 5 grams fat
carbohydrateContent: 3 3 grams saturated fat
sugarContent: 26 8 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 32 5 grams protein
sodiumContent: 66 milligrams cholesterol

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