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| Ⓒ Provided by Taste |
By Chrissy Freer, Taste
Boost your veggie intake with this hearty and healthy soup. Loaded with nutritious vegetables, chicken thigh and wholemeal pasta, it's the ultimate wholesome comfort food.
Ingredients
- 1 tbsp extra virgin olive oil
- 2 large carrots, peeled, thinly sliced
- 2 large celery sticks, thinly sliced
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 2 tsp finely grated fresh ginger
- 500g chicken thigh fillets, trimmed, thinly sliced
- 750ml (3 cups) Massel Salt Reduced Stock Chicken Style
- 80g dried wholemeal spaghetti pasta, broken in half
- 150g broccoli, cut into small florets, large stem peeled, thinly sliced
- 145g (1 cup) frozen corn kernels
- zucchini, halved lengthways, thinly sliced crossways
- Chopped fresh continental parsley leaves to serve
- Grated lemon rind to serve
Instructions
Step 1
Heat oil in a large saucepan over medium heat. Add the carrot, celery and onion. Cook, stirring, for 6-7 minutes or until softened. Add garlic and ginger. Cook, stirring, for 1 minute or until aromatic. Add chicken. Cook, stirring, for 3-4 minutes or until browned.Step 2
Add the stock and 500ml (2 cups) water. Bring to the boil. Add the spaghetti and bring to a simmer. Partially cover. Cook for 10 minutes or until spaghetti is al dente. Add the broccoli, corn and zucchini. Cook for 5 minutes or until tender.Step 3
Divide soup among serving bowls. Top with parsley and lemon rind. Season with pepper.See more at Taste
