Chicken Soup
I've got a poorly daughter and had some home made chicken stock in the fridge, so I whizzed this soup up for her as a nutrition-packed cold-cure lunch. You could use whatever vegetables you have to hand, but I thought a mixture of really soft onion and carrot, together with some green veg that was cooked for less time would give a good texture and taste contrast. You could add some garlic with the ginger - also good for colds.
Chicken Soup
I've got a poorly daughter and had some home made chicken stock in the fridge, so I whizzed this soup up for her as a nutrition-packed cold-cure lunch. You could use whatever vegetables you have to hand, but I thought a mixture of really soft onion and carrot, together with some green veg that was cooked for less time would give a good texture and taste contrast. You could add some garlic with the ginger - also good for colds.
Open in Cookpad AppSteps
- 1
In some olive oil or butter, fry the onion and carrot gently in a large pan with the finely sliced ginger, covered, until soft, don't brown.
- 2
Add the stock to the pan and bubble gently for about five minutes.
- 3
Add the pasta (I used spaghetti snapped into short pieces) and cook for another 10 minutes. When the pasta is just cooked add the shredded vegetables and continue to simmer.
- 4
When the peas and cabbage are just tender but still have some bite, add salt and pepper to taste then serve topped with a little grated Parmesan.
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