Chicken and spring vegetable soup

Super-healthy vegetables bathe in a bowl of low-kilojoule chicken soup in this easy recipe.

The ingredient of Chicken and spring vegetable soup

1. 1 tablespoon olive oil
2. 1 leek, white part only, thinly sliced
3. 1 lemon
4. 7 cups Massel chicken style liquid stock
5. 1 cup water
6. 3/4 cup bow-tie (farfalle) pasta (see variation)
7. 2 chicken breast fillets, trimmed, thinly sliced
8. 2 zucchini, halved lengthways, sliced
9. 150g sugar snap peas, trimmed (see note)

The instruction how to make Chicken and spring vegetable soup

1. Heat oil in a large saucepan over medium-low heat. Add leek and cook for 5 minutes or until soft but not coloured.
2. Cut 4 wide strips of lemon rind, avoiding white pith. Add rind, stock and water to saucepan. Increase heat to high and bring to the boil.
3. Meanwhile, cook pasta in a separate saucepan of salted boiling water until tender. Drain.
4. Add pasta, chicken, zucchini and peas to stock. Return to the boil. Reduce heat to medium-low. Simmer gently for 3 minutes or until vegetables are just tender and chicken is cooked through.
5. Remove lemon rind from soup. Ladle soup into bowls. Season and serve.

Nutritions of Chicken and spring vegetable soup

calories: 349.657 calories
fatContent: 12.5 grams fat
saturatedFatContent: 3.3 grams saturated fat
carbohydrateContent: 26.8 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 32.5 grams protein
cholesterolContent: 66 milligrams cholesterol
sodiumContent: 1451 milligrams sodium