Hearty Chicken Soup with Orecchiette
with carrot, leek & parsley
The orecchiette gives this soup a really nice texture! This type of pasta gets its name from its shape - "orecchiette" is, in fact, the Italian word for "little ears".
Tags:
Calorie Smart
•High Protein
•High Fibre
Allergens:
Gluten
•Tarwe
•Melk (inclusief lactose)
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total25 minutes
Cooking Time25 minutes
DifficultyMedium
Ingredients
Serving amount
5 g
Fresh flat leaf parsley
½ piece
Leek
½ piece
Garlic
½ piece
Onion
Orecchiette
1 piece
Carrot
50 g
Cooking cream
⅓ sachet(s)
Surinamese-style spices
100 g
Chicken fillets
Not included in your delivery
½ piece
Low sodium chicken stock cube
1 tablespoon
[Plant-based] butter
300 milliliters
Water
½ tablespoon
Mustard
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2395 kJ
Calories572 kcal
Fat23.8 g
Saturated Fat14.4 g
Carbohydrate51.9 g
Sugar15.7 g
Dietary Fiber14.4 g
Protein36.8 g
Salt1.6 g
Potassium96.3 mg
Calcium48 mg
Iron0.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Soup pan with lid
Cooking Steps
1
- Boil plenty of water in a pot or saucepan and weigh the pasta (see ingredients for amount). Cook the pasta for 11 - 13 minutes, then drain and set aside.
- Slice the onion into half rings and crush or mince the garlic.
- Chop the leek into rings.
2
- Melt a generous knob of butter in a soup pot over medium-high heat and fry the onion, garlic and leek for 3 - 4 minutes.
- Meanwhile, cut the carrot into crescents and finely chop the parsley.
- Dice the chicken fillets.
Did you know...carrots are rich in vitamin A, which not only supports growth but is also good for your skin, hair, nails, eyes and immune system. You can also find vitamin A in kale, spinach, broccoli and eggs.
3
- Pour in the water and crumble in the stock cube (see pantry for amounts).
- Stir in the carrot, chicken, Surinamese-style spices and mustard.
- Cover with the lid and allow to cook for 8 - 10 minutes.
4
- Add the pasta and the cream (see Tip).
- Mix well and taste, then season as necessary with salt and pepper.
- Serve the soup in bowls and garnish with the parsley.
Tip: if the soup is still too thick, gradually add more stock or water as necessary.
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