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10-minute chicken and vegetable soup recipe
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Prep Time:
5 minutes
Cook Time:
5 minutes
Total Time:
10 minutes
Low-cal, veggie-packed chicken pasta soup - quick and easy.
Ingredients:
  • 1.5L (5 cups) Chicken Style Liquid Stock
  • 300g chicken tenderloins
  • 325g packet fresh spinach and ricotta tortellini
  • 250g frozen broccoli florets
  • 150g (1 cup) frozen peas
  • Bought tomato pesto, to serve
  • Parmesan, to serve
Instructions:
  • In a large saucepan, pour in the stock. Cover the saucepan and bring it to a boil over high heat.
  • Slice the chicken while waiting for the stock to boil.
  • Add the chicken and tortellini to the simmering stock, cover, and bring back to a boil. Simmer partially covered for an additional 2 minutes.
  • Add the vibrant green broccoli florets and sweet peas to the pot. Cover and let the vegetables mingle in the simmering liquid until they are perfectly heated through.
  • Serve the soup in bowls and garnish each with a dollop of pesto and a sprinkle of finely grated parmesan.

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