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How to make Chicken, vegetable and pasta soup

Yield = 6
Prep time: 0:10
Cook time: 0:50
Total time: 1:00

Ingredients

  • 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

Method

  • Step 1 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.
  • Step 2 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.
  • Step 3 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.