Chicken, vegetable and pasta soup

Simply take some sheets of fresh lasagne and create this sensational chicken, vegetable and pasta soup!

The ingredient of Chicken, vegetable and pasta soup

1. 30g butter
2. 1 medium leek, trimmed, halved, washed, thinly sliced
3. 2 medium carrots, peeled, finely chopped
4. 2 celery stalks, finely chopped
5. 2 garlic cloves, crushed
6. 2 tablespoons plain flour
7. 1 litre Massel chicken style liquid stock
8. 3 cups shredded cooked chicken (see shortcut)
9. 4 fresh lasagne sheets
10. Crusty bread, to serve
11. Chopped fresh flat-leaf parsley, to serve

The instruction how to make Chicken, vegetable and pasta soup

1. Melt butter in a large heavy-based saucepan over medium heat. Add leek, carrot, celery and garlic. Cook, stirring, for 10 minutes or until leek has softened. Add flour. Cook, stirring, for 2 minutes.
2. Add stock and 1 litre cold water. Bring to the boil. Reduce heat to low. Simmer for 20 minutes or until vegetables are tender. Add chicken. Simmer for 10 minutes or until heated through.
3. Meanwhile, cut lasagne sheets into 1cm x 4cm pieces. Add pasta to soup. Season with salt and pepper. Simmer for 3 to 4 minutes or until pasta is cooked through. Serve with crusty bread and sprinkled with parsley.

Nutritions of Chicken, vegetable and pasta soup

calories: 277.957 calories
fatContent: 10.1 grams fat
saturatedFatContent: 4.4 grams saturated fat
carbohydrateContent: 21.9 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 23.4 grams protein
cholesterolContent: 76 milligrams cholesterol
sodiumContent: 1031 milligrams sodium