Nutrition Facts
4 servings
4
Chicken and Vegetable Pasta Soup Recipe
This recipe features a vegetable pasta soup, using leftover cooked chicken from the weekend. Say goodbye to food waste with this ideal dish for a lunch or dinner during the week! This chicken and vegetable pasta soup recipe is presented here.
Ingredients
1 Vegetable oil
3 Diced bacon
3 Peeled and diced carrot
2 sticks Celery
1 Finely sliced leek
1 Dried thyme
2 Bay leaf
6 Chicken broth
100 Kale
400 White bean
2 Shredded cooked chicken
Chopped parsley
Directions
1
Place the oil in a large saucepan and heat gently until it is hot.
2
Add the bacon and sauté for a few seconds until it is golden.
3
Add the carrots, celery, and leeks and sauté over low heat until they soften.
4
Incorporate the thyme and bay leaves, add the broth and bring to a boil.
5
Reduce the heat to a simmer, cover with a lid, and cook for about 45 minutes until the vegetables are tender.
6
Remove the bay leaves and let the soup cool slightly.
7
Blend half of the soup using an immersion blender or a countertop blender until smooth.
8
Pour the blended soup into the pot with the chunked soup. Add the cabbage, beans, and pasta, mix well, bring to a boil, then let simmer and cook for about 15 minutes until the pasta is tender.
9
Add the shredded chicken and chopped parsley and stir.
10
To finish, add a little salt and pepper if needed. It’s ready! Enjoy hot with a piece of crusty bread.
Ingredients
Ingredients
1 Vegetable oil
3 Diced bacon
3 Peeled and diced carrot
2 sticks Celery
1 Finely sliced leek
1 Dried thyme
2 Bay leaf
6 Chicken broth
100 Kale
400 White bean
2 Shredded cooked chicken
Chopped parsley
Directions
Directions
1
Place the oil in a large saucepan and heat gently until it is hot.
2
Add the bacon and sauté for a few seconds until it is golden.
3
Add the carrots, celery, and leeks and sauté over low heat until they soften.
4
Incorporate the thyme and bay leaves, add the broth and bring to a boil.
5
Reduce the heat to a simmer, cover with a lid, and cook for about 45 minutes until the vegetables are tender.
6
Remove the bay leaves and let the soup cool slightly.
7
Blend half of the soup using an immersion blender or a countertop blender until smooth.
8
Pour the blended soup into the pot with the chunked soup. Add the cabbage, beans, and pasta, mix well, bring to a boil, then let simmer and cook for about 15 minutes until the pasta is tender.
9
Add the shredded chicken and chopped parsley and stir.
10
To finish, add a little salt and pepper if needed. It’s ready! Enjoy hot with a piece of crusty bread.
Notes
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