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 Chicken and Pasta Soup Recipe


Click picture to enlarge

This is a very tasty nourishing soup, just great for the winter months and very simple to make too!

KEY POINTS

 Preparation Time:  10 mins  Cooking Time:   40 mins
 How Difficult  Very Easy  Freeze?   Yes
 Servings

4 portions


I must say that I cheated and bought a carton of creamed tomatoes from my local supermarket.  You can make your own if you have a hand blender and a good sieve. Blend the tinned tomatoes in a container and press the mixture through a sieve, then discard any remaining seeds and tomato skins.

INGREDIENTS



For guidance only, use the list of ingredients below.

Imperial Ingredients Metric Ingredients
1 tbsp sunflower oil 1 tbsp sunflower oil
1 small leek, trimmed and chopped 1 small leek, trimmed and chopped
1 medium potato, peeled and diced 1 medium potato, peeled and diced
1 large carrot, peeled and diced 1 large carrot, peeled and diced
6 oz chicken fillet, chopped 175 g chicken fillet, chopped
1 pint of  chicken stock 600 ml of chicken stock
1/2 pint creamed tomatoes 300 ml creamed tomatoes
1 tsp dried mixed herbs 1 tsp dried mixed herbs
2 oz mini pasta twists 1 tsp dried mixed herbs
1 courgette finely chopped 1 courgette finely chopped
Fresh chopped parsley to garnish
(this is optional)
Fresh chopped parsley to garnish
(this is optional)

WHAT SPECIAL KITCHEN EQUIPMENT?
None

CLICK ANY PICTURE BELOW TO ENLARGE

Peel and finely chop the leek, carrot, courgette, and dice the potato. Finely chop the chicken fillets. Click on the picture to enlarge it and see roughly what size we cut up the ingredients. 

 


 
Put the oil into a large deep pan.  When heated add the leek, potato, and carrot and fry for
5 - 6 minutes, stirring frequently.

  
Add the chopped chicken and cook for a further 
5 - 6 minutes until the chicken is no longer pink

 


  
Pour in the stock, creamed tomatoes and the dried herbs, bring to the boil.

Reduce the heat and simmer for 20 minutes until all the vegetables are almost cooked.

 
Add the pasta and diced courgettes and simmer for 8 - 10 minutes more or until the pasta is tender.

Season to taste, and garnish with parsley.

Serve piping hot with some very crusty bread.

This soup will keep in the fridge for 1 - 2 days and can also be frozen for up to one month.  

CLICK HERE FOR MORE SOUP RECIPES

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