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Creamy Chicken Pasta Soup

Name: Creamy Chicken Pasta Soup with Rainbow Vegetables
Cook time: 30 min
Ingredients: 300.00 Grams of Pulled chicken; 1.00 Piece of Red onion; 1.00 Piece of Carrot; 2.00 Piece of Garlic cloves; 145.00 Grams of Sweet corn kernels; 1.00 Piece of Leeks; 0.50 Tsp of Salt; 2.00 Grams of Turmeric powder; 1.00 Piece of Chicken stock cube; 300.00 ML of Chicken stock; 600.00 ML of Water; 1.00 Piece of Dried bay leaves; 100.00 Grams of Macaroni pasta; 100.00 ML of Cooking cream; 100.00 Grams of Green peas; 15.00 Grams of Fresh chives; 1.00 Piece of Lemon; 0.50 Tsp of Black pepper

with Rainbow Vegetables

Family-Friendly

This soup is sneakily packed with anti-inflammatory ingredients like turmeric and garlic.

Cooking time: 30 min

Cals 869 · Prot 37 · Carbs 126 · Fat 23

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Ingredients

Number of People:

Soup

Pulled chicken

300 Grams

Red onion

1 Piece

Carrot

1 Piece

Garlic cloves

2 Piece

Sweet corn kernels

145 Grams

Leeks

1 Piece

Salt

0.5 Tsp

Turmeric powder

2 Grams

Chicken stock cube

1 Piece

Chicken stock

300 ML

Water

600 ML

Dried bay leaves

1 Piece

Macaroni pasta

100 Grams

Cooking cream

100 ML

Green peas

100 Grams

Fresh chives

15 Grams

Lemon

1 Piece

Black pepper

0.5 Tsp

Instructions

1 Prep

Peel and finely chop the onion, carrots and garlic. Drain the sweet corn. Wash, trim and finely slice the leeks (make sure to remove any grit between the leaves).

2 Fry

Heat a large pot over a medium-high heat with a drizzle of oil. Once hot, add the onions, leeks, carrots and a pinch of salt. Fry for 5 min. Add the garlic, turmeric and chicken stock cube. Fry for 1 min.

3 Simmer

Add the chicken stock, measured water, bay leaves, macaroni, cream and pulled chicken. Simmer, covered, for 15 min or until the macaroni is cooked. Add the peas and corn and simmer for 1 final min.