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Chicken and spring vegetable soup
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Nutrient-dense veggies soak in light chicken broth for a nourishing, simple meal.
Ingredients:
  • 18.20 gm olive oil
  • 1 leek, white part only, thinly sliced
  • 1 lemon
  • 1785.00 gm chicken style liquid stock
  • 250.00 gm water
  • 187.50 ml bow-tie (farfalle) pasta (see variation)
  • 2 chicken breast fillets, trimmed, thinly sliced
  • 2 zucchini, halved lengthways, sliced
  • 150g sugar snap peas, trimmed (see note)
Instructions:
  • In a large saucepan over medium-low heat, gently sauté the leek in oil for 5 minutes until soft but not browned.
  • Slice 4 wide strips of lemon peel, making sure to avoid the bitter white pith. Combine the lemon peel, stock, and water in a saucepan. Bring the mixture to a boil over high heat.
  • While you wait, cook the pasta in a saucepan of boiling salted water until tender, then drain.
  • Place pasta, chicken, zucchini, and peas into the stock. Bring it back to a boil, then lower the heat to medium-low. Let it simmer gently for 3 minutes, or until the vegetables are tender and the chicken is fully cooked.
  • Peel off lemon rind from soup, then serve the soup in bowls. Season to taste and enjoy.

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