Recipe

Chicken, vegetable and pasta soup

  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

Chicken, vegetable and pasta soup
  • 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

Chicken, vegetable and pasta soup
  • 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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