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
•Family
•High Protein
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
(May be present: Selderij)
½ piece
Leek
½ piece
Garlic
½ piece
Onion
45 g
Orecchiette
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
1 piece
Carrot
50 g
Cooking cream
(Contains: Melk (inclusief lactose))
⅓ sachet(s)
Surinamese-style spices
100 g
Chicken fillets
Not included in your delivery
300 milliliters
Low sodium chicken stock
1 tablespoon
[Plant-based] butter
½ tablespoon
Mustard
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2427 kJ
Calories580 kcal
Fat24.1 g
Saturated Fat14.5 g
Carbohydrate52.2 g
Sugar14.8 g
Dietary Fiber9 g
Protein37.1 g
Salt1.8 g
Trans Fat0.1 g
Potassium537 mg
Calcium87 mg
Iron0.7 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 prepare the stock.
- Weigh the pasta and cook for 11 - 13 minutes, then drain and set aside.
- Meanwhile, slice the leek into rings.
- Slice the onion into half rings and crush or mince the garlic.
2
- Melt a generous knob of butter in a soup pot over medium-high heat.
- Fry the garlic with the leek and onion for 3 - 4 minutes.
- Meanwhile, slice the carrot into crescents and finely chop the parsley.
3
- Dice the chicken.
- Pour in the stock, then stir in the carrot, the chicken, the Surinamese-style spices and the mustard.
- Cover with the lid and allow to cook for 8 - 10 minutes.
4
- Add the pasta and the cream, along with a splash of stock or water as necessary if the soup is still too thick.
- Mix well and taste, then season with salt and pepper.
- Serve the soup in bowls and garnish with the parsley to finish.
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