Name: Chicken, vegetable and pasta soup
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 1
Ingredients: 30g butter; 1 medium leek, trimmed, halved, washed, thinly sliced; 2 medium carrots, peeled, finely chopped; 2 celery stalks, finely chopped; 2 garlic cloves, crushed; 40.00 ml plain flour; 1 litre chicken style liquid stock; 750.00 ml shredded cooked chicken (see shortcut); 4 fresh lasagne sheets; Crusty bread, to serve; Chopped fresh flat-leaf parsley, to serve

Chicken, vegetable and pasta soup

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Prep Time:
10 minutes

Cook Time:
50 minutes

Total Time:
60 minutes

Whip up a delicious chicken and vegetable lasagna soup using fresh lasagna sheets!

Ingredients:

30g butter
1 medium leek, trimmed, halved, washed, thinly sliced
2 medium carrots, peeled, finely chopped
2 celery stalks, finely chopped
40.00 ml plain flour
1 litre chicken style liquid stock
750.00 ml shredded cooked chicken (see shortcut)
4 fresh lasagne sheets
Crusty bread, to serve
Chopped fresh flat-leaf parsley, to serve

Instructions:

In a large heavy-based saucepan over medium heat, melt butter. Add leek, carrot, celery, and garlic. Stir and cook for 10 minutes until leek is soft. Add flour and stir for 2 more minutes.
Pour in the stock and 1 litre of cold water, then bring it to a boil. Lower the heat to simmer for 20 minutes until the vegetables are tender. Add the chicken and continue simmering for 10 minutes until heated through.
While the soup is simmering, slice the lasagne sheets into 1cm x 4cm pieces. Stir in the pasta and season with salt and pepper. Let it simmer for 3 to 4 minutes until the pasta is tender. Serve hot with crusty bread and a sprinkle of parsley on top.

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