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Chicken Noodle Soup
To try
Chicken noodle soup with vegetables, lentils and fusilli pasta.
Serves 6Prep 15 minCook 35 minTotal 50 min
Step by step
Soften the vegetables
Heat the olive oil and butter in a large pot over medium heat. Add the onion, celery and carrot; cook for 7–8 minutes, stirring occasionally, until softened.
30 ml Olive oil15 g Butter150 g Yellow onion, diced200 g Celery, diced100 g Carrot, diced
Simmer the lentils
Pour in the chicken stock and add the dry lentils. Bring to a boil, then reduce to a gentle simmer for about 20 minutes, until the lentils are nearly tender.
1 litre Chicken stock100 g Dry lentils, rinsed
Cook the pasta
Stir in the fusilli and continue simmering for 10–12 minutes, or until the pasta and lentils are tender. Add a little water if the soup becomes too thick.
200 g Dry fusilli pasta
Warm the chicken and peas
Stir in the cooked, shredded chicken and peas. Simmer for 4–5 minutes, until the peas are tender and the chicken is piping hot. Taste and adjust the seasoning before serving.
225 g Cooked chicken breast, shredded160 g Frozen peas
Nutrition
8.543Fat1.65Iron30.74Carbs8.452Fiber5.362Sugar725.716Sodium20.516Protein279.722Calories0TransFat167.033VitaminA7.653VitaminC360.45Potassium31.985Cholesterol2.609SaturatedFat