Spring veg, chicken and pasta broth with parsnip crisps

Name: Spring veg, chicken and pasta broth with parsnip crisps | Asda Good Living
Total time: 25 min
Yield: 4
Cuisine: British
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

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

By Asda Good Living,23rd February 2016

Cook: 25 Mins

Serves: 4

Price: £1.19 per serving

Nutritional Information

Each 263g serving contains

Energy
978kj
234kcal

12%

Fat
7.4g

Med
11%

Saturates
1.1g

Low
6%

Sugars
7.9g

Med
9%

Salt
0.53g

Med
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.