Fix Everything Chicken Soup

4
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (358.5 g)
  • Calories 248.4
  • Total Fat - 6.9 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 335.3 mg
  • Sodium - 242.6 mg
  • Total Carbohydrate - 18.8 g
  • Dietary Fiber - 4.4 g
  • Sugars - 7.3 g
  • Protein - 28.1 g
  • Calcium - 92 mg
  • Iron - 5.1 mg
  • Vitamin C - 25.3 mg
  • Thiamin - 0.2 mg

Step 1

Heat oil in a large saucepan over medium-low heat and add leek, onion, garlic and ginger and cook, stirring, for 3 minutes until soft, being careful not to let it colour. Add carrots and cook for a further minute and then add stock and two cups of water and bring to the boil.

Step 2

Add chicken breast/s, reduce heat and simmer for 15 minutes until chicken is cooked through, remove chicken to a plate and once cool enough to handle, shred meat.

Step 3

Meanwhile, return soup to boil and add pasta, stirring well, add zucchini and cook for 10 minutes and now add spinach and stir to wilt and return chicken to pot and taste for seasoning and add plenty of salt and pepper as required.

Step 4

TIPS - You can use good quality store-bought chicken stock for a quick soup, but try making your own from chicken bones if you have more time. There are plenty of recipes online. Be sure to wash your leek very well by cutting it in half lengthwise and run under cold water to remove any dirt. Instead of cooking the chicken in the broth, you can use any leftover chicken meat but just add it at the end with the spinach.

Tips & Variations


No special items needed.

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