ON DEMAND
Catch Up with all our shows on demand below.
SITE SEARCH
SITE SEARCH
CONNECT WITH US
CONNECT WITH US
Ingredients:
- 2 tbs olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, diced
- 1 large stick celery, thinly sliced
- 1 medium potato, peeled and diced
- 6 cups (1.5 litres) chicken stock
- 300g chicken breast fillets, diced
- 50g dried spaghettini pasta, broken into 5cm pieces
- 2 tbs chopped flat eaf parsley leaves
- Thick wholegrain toast, to serve
Method:
Heat oil in a saucepan over medium heat until hot. Add onion and cook, stirring often, for 3 minutes. Add carrot, celery and potato and cook, stirring often, for 5 minutes.Add stock, cover and bring to the boil. Reduce heat, cover and simmer for 15 minutes. Add chicken and pasta, partially cover and cook for 8-10 minutes or until pasta is tender.
Stir through parsley. Season to taste. Ladle soup into serving bowls and serve with wholegrain toast.
Search Recipes
Similar Recipes
Adelaide Weather
20°
Thursday
Chance of light late rain.
H:20°
-
20°Fri -
18°Sat -
18°Sun -
18°Mon -
19°Tue
Advertisement
Subscribe to Our Newsletter
Sign up for MIX Newsletter. Keep up to date with the latest gossip and news and promotions
CONNECT WITH US
SUBSCRIBE RSS
Powered by MediaSpan | Web Design by Terabyte
© Australian Radio Network