Friday, May 22, 2020
Simply take some sheets of fresh lasagne and create this sensational chicken, vegetable and pasta soup!
The ingredient of Chicken Vegetable And Pasta Soup
- 30g butter
- 1 medium leek trimmed halved washed thinly sliced
- 2 medium carrots peeled finely chopped
- 2 celery stalks finely chopped
- 2 garlic cloves crushed
- 2 tablespoons plain flour
- 1 litre massel chicken style liquid stock
- 3 cups shredded cooked chicken see shortcut
- 4 fresh lasagne sheets
- crusty bread to serve
- chopped fresh flat leaf parsley to serve
The Instruction of chicken vegetable and pasta soup
- melt butter in a large heavy based saucepan over medium heat add leek carrot celery and garlic cook stirring for 10 minutes or until leek has softened add flour cook stirring for 2 minutes
- add stock and 1 litre cold water bring to the boil reduce heat to low simmer for 20 minutes or until vegetables are tender add chicken simmer for 10 minutes or until heated through
- meanwhile cut lasagne sheets into 1cm x 4cm pieces add pasta to soup season with salt and pepper simmer for 3 to 4 minutes or until pasta is cooked through serve with crusty bread and sprinkled with parsley
Nutritions of Chicken Vegetable And Pasta Soup
calories: 277 957 caloriescalories: 10 1 grams fat
calories: 4 4 grams saturated fat
calories: 21 9 grams carbohydrates
calories: n a
calories: n a
calories: 23 4 grams protein
calories: 76 milligrams cholesterol
calories: 1031 milligrams sodium
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