Recipes
Recipes

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

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

Cooking Time

Cook: 25 Mins

Cooking Time

Serves: 4

Cooking Time

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

1
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.
2
Mix the stock with 600ml water. Bring to a boil, add the pasta, then simmer for 8 mins.
3
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.

RELATED RECIPES