Name: Chicken, vegetable and pasta soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 40 gram butter; 1 large (200g) carrot, halved, sliced thinly; 2 trimmed celery sticks (200g), sliced thinly; 1 large (350g) leek, halved, sliced thinly; 2 clove garlic, crushed; 2 bacon rashers, chopped coarsely; 500 gram chicken thigh fillets, sliced thinly; 1 litre (4 cups) chicken stock; 2 cup (500ml) water; 1 cup (110g) vermicelli soup pasta (or risoni or stellini); 50 gram baby spinach leaves

Ingredients

40 gram butter

1 large (200g) carrot, halved, sliced thinly

2 trimmed celery sticks (200g), sliced thinly

1 large (350g) leek, halved, sliced thinly

2 clove garlic, crushed

2 bacon rashers, chopped coarsely

500 gram chicken thigh fillets, sliced thinly

1 litre (4 cups) chicken stock

2 cup (500ml) water

1 cup (110g) vermicelli soup pasta (or risoni or stellini)

50 gram baby spinach leaves

Method

1.Heat the butter in a large saucepan; cook the carrot, celery, leek and garlic until softened. Add the bacon, cook for a further 2 minutes.

2.Add chicken; cook, stirring, until the chicken is browned lightly. Add the stock and water; simmer, covered, for 10 minutes. Add soup pasta; simmer, covered, for about a further 15 minutes or until pasta is tender.

3.Remove from heat, stir in the spinach. Season to taste with salt and pepper.

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