Spring veg chicken broth

Spring veg, chicken and pasta broth with parsnip crisps

'Souping’ is the new juicing, so celebrate the trend with our mouth-watering meal in a bowl

By , 23 February 2016

Be the first to rate this recipe

Spring veg, chicken and pasta broth with parsnip crisps
  • 25 Mins

  • Serves: 4

Nutritional Info
Each 263g serving contains
  • Energy

    979KJ

    234KCAL

    12%
  • Fat

    7.4g

    low

    11%
  • Saturates

    1.1g

    low

    6%
  • Sugars

    7.9g

    low

    9%
  • Salt

    0.53g

    low

    9%
of your reference intake.
Typical energy values per 100g: 372kJ/89kcal.
Ingredients
  • 2 parsnips, ribboned with a vegetable peeler
  • 2tbsp olive oil
  • 250g Extra Special Roast Chicken Stock
  • 50g Chosen by you Orzo Pasta
  • 1 cooked chicken breast, finely shredded (or use leftover duck)
  • 3 spring onions, trimmed and finely sliced
  • 3 radishes, finely sliced
  • 75g broad beans, shelled
  • 1 medium carrot, peeled and cut into 1-2cm cubes
  • 1tbsp chopped parsley
Method
  • Preheat the oven to 200C/ 180C Fan/Gas 6. Toss the parsnip ribbons with the oil and spread over a nonstick baking sheet. Bake for 10-12 mins until slightly caramelised.

  • Mix the stock with 600ml water. Bring to a boil, add the pasta, then simmer for 8 mins.

  • Add the chicken and the rest of the vegetables. Cover and simmer for 3 mins. Stir in the parsley, top with the parsnip ribbons and serve.