Chicken and Macaroni Soup

Nutrition per serve

Ingredients

• 80g leek
• 2pcs carrot
• 2pcs zucchini
• 1pcs chicken-style stock cubes
• 300g chicken tenderloins
• 10g Tuscan seasoning
• 1pcs macaroni pasta
• 1500ml boiling water
• 30ml olive oil

Method

1. Step 1 — Prep ingredients
   Halve the leek lengthwise and thinly slice the pale stem, discarding any dark green stem. Finely chop the carrots. Thinly slice the zucchini. Crumble the stock cubes into a heatproof jug, add 1.5L (6 cups) boiling water and stir to dissolve.
2. Step 2 — Pan-fry chicken
   Put the chicken, 1 tsp Tuscan seasoning and 1 tbs olive oil in a bowl and toss to coat. Heat a medium frypan over medium-high heat. Cook the chicken for 3-4 mins each side until browned and cooked through. Remove from the pan.
3. Step 3 — Soften veggies
   Heat 1 tbs olive oil in a large saucepan over medium heat. Cook the leek and carrot, stirring occasionally, for 4 mins or until the leek is softened. Add the remaining Tuscan seasoning and cook, stirring, for 30 secs or until fragrant.
4. Step 4 — Simmer soup
   Add the stock to the veggies and bring to the boil. Add the pasta and cook for 4 mins. Add the zucchini and cook for a further 3 mins or until the veggies and pasta are tender. Remove the pan from the heat.
5. Step 5 — Serve up
   Shred the chicken with two forks, then add to the soup. Taste, then season with salt and pepper. Divide the soup among bowls and enjoy!
6. Step 6 — Feed A Crowd
   The pasta will soak up the soup on standing, so serve immediately or add a little extra water if the soup thickens.

Allergens

Sulfit, Gluten, Wheat