10-MINUTE CHICKEN AND VEG­ETABLE SOUP

Stanthorpe Border Post - - LIFESTYLE -

PREP 5 MINS, COOK 5 MINS, 4 SERV­INGS, EASY IN­GRE­DI­ENTS

● 1.5 litres (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

METHOD

1 Pour the stock into a large saucepan. Cover and bring to the boil over high heat.

2 While the stock is com­ing to the boil, slice the chicken.

3 Add chicken and tortellini to the boil­ing stock. Cover and re­turn to the boil. Par­tially cover and cook for a fur­ther 2 min­utes.

4 Add the broc­coli and peas. Cover and re­turn to a sim­mer un­til heated through.

5 La­dle soup into serv­ing bowls. Top with a dol­lop of pesto then finely grate parme­san over the top to serve.

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