Recipes
Chicken Minestrone Soup
4-6
15 min
30 min
Rating:
Ingredients
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- 2 Lilydale Chicken Breast Fillets, (approx 250g)
- 1 litre chicken stock
- 1 1/2 cups water
- 400g can diced tomatoes
- 1 brown onion, finely chopped
- 1 medium carrot, diced
- 1 medium zucchini, diced
- 2 cups finely shredded cabbage
- 3 cloves garlic, crushed
- 2 teaspoons dried Italian herbs
- salt & ground black pepper
- 1/2 cup small pasta
- 300g can of four bean mix, drained and rinsed
- 50g shaved 97% fat free double smoked ham, chopped
- 1/2 cup coarsely chopped parsley leaves
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Method
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| 1 |
Place the chicken breasts in a large saucepan. Add stock and water. Bring to a simmer over a medium heat. Reduce heat to low and simmer gently for 8 minutes or until cooked through. Remove chicken from stock with tongs and set aside on a plate. When cooled enough to handle, shred chicken into bite sized pieces. |
| 2 |
Meanwhile, add tomatoes, onion, carrot, zucchini, cabbage, garlic, dried herbs, salt and pepper to the stock. Increase heat and bring to simmer uncovered for 10 minutes longer or until vegetables and pasta are render. Cool, then stir in chicken, ham and parsley. |
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Cook tips
- Soup can be frozen in single portions in a freezer/mircowave proof container with a lid for up to 2 months. Remove from freezer and place in refridgerator to thaw the night before using.
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