Chicken, vegetable and pasta soup

Cooking Soups Chicken, vegetable and pasta soup

Simply take some sheets of fresh lasagne and create this sensational chicken, vegetable and pasta soup!

Lables: Egg free Fish free Lactose free Peanut free Shellfish free Tree nut free
  1. Melt butter in a large heavy-based saucepan over medium heat. Add leek, carrot, celery and garlic. Cook, stirring, for 10 minutes or until leek has softened. Add flour. Cook, stirring, for 2 minutes.
  2. Add stock and 1 litre cold water. Bring to the boil. Reduce heat to low. Simmer for 20 minutes or until vegetables are tender. Add chicken. Simmer for 10 minutes or until heated through.
  3. Meanwhile, cut lasagne sheets into 1cm x 4cm pieces. Add pasta to soup. Season with salt and pepper. Simmer for 3 to 4 minutes or until pasta is cooked through. Serve with crusty bread and sprinkled with parsley.

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30g butter
1 medium leek, trimmed, halved, washed, thinly sliced
2 medium carrots, peeled, finely chopped
2 celery stalks, finely chopped
2 garlic cloves, crushed
2 tbsp plain flour
1 litre chicken stock
3 cups shredded cooked chicken
4 fresh lasagne sheets
Crusty bread and chopped fresh flat-leaf parsley, to serve

Adv

Autors
Preparation time
10
Cooking time
50
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Soups
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