1 tbsp olive oil
1 leek, sliced
1 small onion, finely diced
3 cloves garlic, crushed
1 tbsp ginger, grated
3 carrots, peeled and sliced
2 litres Massel* Chicken Style Liquid Stock
1 large (2 small) chicken breast
1/2 cup soup pasta
1 zucchini, sliced
- Heat oil in a large saucepan over medium-low heat. Add leek, onion, garlic and ginger and cook, stirring, for 3 minutes until soft, being careful not to let it colour. Add carrots and cook for a further minute. Add stock and two cups of water. Bring to the boil. Add chicken breast/s, reduce heat and simmer for 15 minutes until chicken is cooked through. Remove chicken to a plate. Once cool enough to handle, shred meat.
- Meanwhile, return soup to boil and add pasta, stirring well. Add zucchini. Cook for 10 minutes. Add spinach and stir to wilt. Return chicken to pot. Taste for seasoning and add plenty of salt and pepper as required.
You can use good quality store-bought chicken stock for a quick soup, but try making your own from chicken bones if you have more time. There are plenty of recipes online.
Be sure to wash your leek very well. Cut it in half lengthwise and run under cold water to remove any dirt.
Instead of cooking the chicken in the broth, you can use any leftover chicken meat. Just add it at the end with the spinach.
Credits: Best Recipes