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How to prepare fried chicken soup, vegetables and noodles

Roast chicken, vegetable and noodle soup

NUTRITION: PER SERVING

CALORIES:  574KCALS
FAT:  11.1G (2.3G SATURATED)
PROTEIN:  49.6G
CARBOHYDRATES:  62.6G (14G SUGAR)
FIBRE:  12.7G
SALT:  1.1G

Ingredients

Olive oil for frying
1 onion, finely chopped
2 celery sticks, finely sliced
4 carrots, finely sliced
2 garlic cloves, crushed
2 chicken stock cubes dissolved in 1.5 litres boiled water (or make your own stock from the carcass)
250g spaghetti, broken into 3-4cm pieces
300g frozen spinach
300g frozen peas
Juice 1 lemon
Leftover roast chicken, shredded

To serve

Crusty baguette (optional)

Method

Heat a glug of oil in a large, deep saucepan over a medium heat. Fry the onion, celery and carrots for 10 minutes, stirring regularly, so the veg colour a little and start to soften.
Add the garlic and chicken stock and bring to a simmer, then cook for 5 minutes. Add the spaghetti and spinach, then simmer for a further 5 minutes.
Add the peas, lemon juice and shredded roast chicken to the soup, then simmer for a final 5-6 minutes until the spaghetti and veg are tender. Serve with crusty baguette.

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-- بارگیری کد امنیتی --