Spring Chicken & Mini Pasta Soup
Spring Chicken & Mini Pasta Soup
Cooking time 60 minutes
Ingredients
- 2 tablespoons olive oil extra virgin
- 1 tablespoon butter
- 1 leek large, sliced
- 3 cloves garlic finely chopped
- 1/2 teaspoon sea salt
- 1 teaspoon cracked black pepper
- 2 carrots large, diced finely
- 3 celery sticks diced finely
- 1 green zucchini large, diced finely
- 1 parsnip large , diced finely
- 3 bay leaf
- 4 cups chicken stock
- 500 g chicken thigh skin removed
- ¾ cup mini pasta of voice
- 1 parmesan rind
- 3 tablespoons parsley chopped
Instructions
- In a large pot, heat the extra virgin over medium heat.
- Add leek, garlic, butter, salt, pepper and cook for 2-3 minutes. Then add the carrots, celery, zucchini, parsnip, bay leaves to the pot. Cook till the veggies have softened, about 5-8 minutes.
- Pour in the chicken stock and add the chicken thighs to the pot.
- Bring the soup to a simmer and let it cook for about 20-25 minutes, or until the chicken is cooked through.
- Once the chicken is cooked, remove it from the pot and shred it.
- Add the mini pasta and the parmesan rind to the soup. (remove parmesan rind after 20 mins).
- Let the soup simmer for another 10-12 minutes, or until the pasta is cooked.
- Return the shredded chicken to the pot.
- Stir in the chopped parsley just before serving. Serve with sourdough toast.
Nutrition
Calories: 254kcalCarbohydrates: 12gProtein: 14gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 69mgSodium: 393mgPotassium: 416mgFiber: 2gSugar: 4gVitamin A: 2966IUVitamin C: 8mgCalcium: 34mgIron: 1mg
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