Chicken And Spring Vegetable Soup
Super-healthy vegetables bathe in a bowl of low-kilojoule chicken soup in this easy recipe.
The ingredient of Chicken And Spring Vegetable Soup
- 1 tablespoon olive oil
- 1 leek white part only thinly sliced
- 1 lemon
- 7 cups massel chicken style liquid stock
- 1 cup water
- 3 4 cup bow tie farfalle pasta see variation
- 2 chicken breast fillets trimmed thinly sliced
- 2 zucchini halved lengthways sliced
- 150g sugar snap peas trimmed see note
The Instruction of chicken and spring vegetable soup
- heat oil in a large saucepan over medium low heat add leek and cook for 5 minutes or until soft but not coloured
- cut 4 wide strips of lemon rind avoiding white pith add rind stock and water to saucepan increase heat to high and bring to the boil
- meanwhile cook pasta in a separate saucepan of salted boiling water until tender drain
- add pasta chicken zucchini and peas to stock return to the boil 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 serve
Nutritions of Chicken And Spring Vegetable Soup
calories: 349 657 caloriescalories: 12 5 grams fat
calories: 3 3 grams saturated fat
calories: 26 8 grams carbohydrates
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calories: 32 5 grams protein
calories: 66 milligrams cholesterol
calories: 1451 milligrams sodium
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calories: nutritioninformation
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