Leftover chicken pasta soup
A great way to use use up left over chicken!
Serves 2
237 kcal per serving
Prep time: 5 mins
Cooking time: 20 mins
Ingredients
60g pasta spirals - dry weight
120g cooked chicken or turkey, shredded or cut into strips
120g cooked leftover carrots, cut into chunks
1tsp Italian mixed dried herbs
1 small onion, peeled and finely chopped
1 stick of celery, thinly sliced
600ml chicken stock
Rapeseed oil spray
Salt and black pepper to season
Method
Heat a saucepan and add a couple of sprays of rapeseed oil, then add the celery and onion, cook for two 2-3 minutes stirring occasionally until they start to soften then add the stock and bring to the boil. Once boiling add the pasta and reduce the heat slightly.
After the pasta has been cooking for 10 minutes add the chicken, fresh or dried herbs and the cooked carrots and cook for a further 4-5 minutes, stirring occasionally. Season with a little salt and pepper if required and serve straight away in warm bowls
