NEED TO KNOW
|Type of dish||Soup|
|Cooking time||<30 min|
|Special options||Low fat|
This simple soup comes together in a flash and is full of wonderfully clean and delicious flavours.
|2 tablespoons olive oil|
|1 leek, white part only, halved lengthways, thinly sliced|
|1 baby fennel bulb, trimmed, finely chopped|
|1 carrot, peeled, halved lengthways, sliced|
|1 stick celery, thinly sliced|
|1.5 litres chicken stock|
|1 large chicken breast fillet, halved|
|1⁄2 cup macaroni pasta|
|2 cobs corn, kernels removed (or use 1 cup frozen corn kernels)|
|2 tablespoons chopped flat-leafed parsley|
|1. Heat the oil in a large saucepan over low heat then add the leek, fennel, carrot and celery and fry gently until the leek is soft. Add the stock and simmer until the carrot is soft.
2. Add the chicken breast and poach over low heat for 10 minutes or until the chicken is cooked through.
3. Remove the chicken from the soup and set aside for 10 minutes or until cool enough to handle. Shred the chicken and reserve.
4. Meanwhile, add the macaroni and corn to the soup and simmer over low heat for 10 minutes or until the macaroni is tender.
5. Add the shredded chicken and heat through, adding a little water if the soup seems too thick. Serve topped with parsley.
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