- Italian-Style Chicken Soup.jpg (42.8 KiB) Viewed 708 times
Takes: 30 minutes
Serves: 6
No nutritional information available.
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 800ml hot chicken stock, made with 2 stock pots
- 2 courgettes, sliced
- 1 carrot, sliced
- 400g cooked chicken breast, torn into bite-sized pieces
- ½ tsp dried oregano
- 15g fresh flat-leaf parsley, finely chopped, plus extra to garnish (optional)
- Salt and freshly ground black pepper
- 100g spaghetti, broken in half
- 200g can sweetcorn in water, drained
- ½ head of broccoli, cut into small florets
Method
1. Heat the olive oil in a large saucepan over medium - high heat. Add the onion and garlic and cook for 4 - 5 minutes, stirring, until the onion has softened.
2. Add the stock, courgette, carrot, chicken, oregano and parsley. Season with salt and pepper. Bring to the boil, then reduce the heat and simmer for 10 minutes.
3. Add the spaghetti, sweetcorn and broccoli. Bring to the boil, then reduce the heat and simmer for a further 8 - 10 minutes until all the vegetables are tender and the spaghetti is cooked. Divide between 6 bowls, and garnish with the extra parsley, if using.
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