This satisfying soup makes a good lunch or supper dish and you can use any vegetables that you have at hand.
350 g (12 oz) boneless chicken breasts
2 tbsp sunflower oil
1 medium onion, diced
225 g (8 oz) 1 1/2 cups carrots, diced
225 g (8 oz) cauliflower florets
900 ml (1 1/2 pints) 3 3/4 cups chicken stock
2 tsp dried mixed herbs
125 g (4 1/2 oz) small pasta shapes
salt and pepper
Parmesan cheese (optional) and crusty bread, to serve
2 tbsp sunflower oil
1 medium onion, diced
225 g (8 oz) 1 1/2 cups carrots, diced
225 g (8 oz) cauliflower florets
900 ml (1 1/2 pints) 3 3/4 cups chicken stock
2 tsp dried mixed herbs
125 g (4 1/2 oz) small pasta shapes
salt and pepper
Parmesan cheese (optional) and crusty bread, to serve
method
1. Finely dice the chicken, discarding any skin.
2. Heat the oil and quickly saute the chicken and vegetables until they are lightly coloured.
3. Stir in the stock and herbs. Bring to the boil and add the pasta. Return to the boil, cover and simmer for 10 minutes.
4. Season to taste and sprinkle with Parmesan cheese (if using). Serve with crusty bread.
2. Heat the oil and quickly saute the chicken and vegetables until they are lightly coloured.
3. Stir in the stock and herbs. Bring to the boil and add the pasta. Return to the boil, cover and simmer for 10 minutes.
4. Season to taste and sprinkle with Parmesan cheese (if using). Serve with crusty bread.
serving amount
serves 4
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