10-minute chicken and vegetable soup recipe
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This is a really quick dish to make and is perfect for nights when you don't feel like cooking, yet it's full of goodness
Recipe by Taste
Pour the stock into a large saucepan. Cover and bring to the boil over high heat.
Step 2
While the stock is coming to the boil, slice the chicken
Step 3
Add chicken and tortellini to the boiling stock. Cover and return to the boil. Partially cover and cook for a further 2 minutes.
Step 4
Add the broccoli and peas. Cover and return to a simmer until heated through.
Step 5
Ladle soup into serving bowls. Top with a dollop of pesto then finely grate parmesan over the top to serve.
- Prep
05m - Cook
05m - Serves
Recipe by Taste
Ingredients
- 1.5L (5 cups) Chicken Liquid Stock
- 300g chicken tenderloins
- 325g packet fresh spinach and ricotta tortellini
- 250g frozen broccoli florets
- 150g (1 cup) frozen peas
- Bought tomato pesto, to serve
- Parmesan, to serve
Method
Step 1Pour the stock into a large saucepan. Cover and bring to the boil over high heat.
Step 2
While the stock is coming to the boil, slice the chicken
Step 3
Add chicken and tortellini to the boiling stock. Cover and return to the boil. Partially cover and cook for a further 2 minutes.
Step 4
Add the broccoli and peas. Cover and return to a simmer until heated through.
Step 5
Ladle soup into serving bowls. Top with a dollop of pesto then finely grate parmesan over the top to serve.
