Chicken and spring vegetable soup
Ingredients:
- 1 tablespoon olive oil
- 1 scallion, white part just, thinly sliced
- 1 stinker
- 7 cups reduced-saltiness
- chicken strain
- 1 cup weewee
- 3/4 cup bowtie (farfalle) pasta (see version)
- 2 chicken breast fillets, cut, thinly sliced
- 2 zucchini, halved longwise, sliced
- 150g sugar snap peas, cut (see billet)
How to:
Heat oil in a large saucepan over medium-low oestrus. Add leek and cook for 5 minutes or until soft but not dyed.
Cut 4 wide strips of lemon rind, avoiding white gist. Add rind, stock and water to saucepan. Increase heat to high and bring to the roil.
Lag, cook pasta in a separate saucepan of salted boiling water until bid. Enfeeble.
Add pasta, chickenhearted, zucchini and peas to strain. Return to the roil. Reduce heat to medium-low. Simmer gently for 3 minutes or until vegetables are just tender and chicken is cooked through.
Remove lemon rind from soup. Ladle soup into bowls. Season and help.
Version: Use any medium-sized pasta in this recipe.
Line: Sugar snap peas are a smaller version of garden peas, sold in supermarkets.
Wind: If you're worried about sodium subject, compare various brands of strain.