Creamy Chicken Pasta Soup

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

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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).
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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. 
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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.
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4 Chives
Meanwhile, finely chop the chives.
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5 Serve
Finish with a generous squeeze of lemon juice. Garnish the soup with the chives and a crack of black pepper
Tips for fussy eaters
Strain the vegetables, and serve the left-over soup with only the chicken.
Pro tip
This one reheats well! Have the leftovers for lunch the following day.

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