Chicken and spring vegetable soup

Posted by adm On January - 22 - 2012

How to cook Chicken and spring vegetable soup


  • 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.

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