Chicken & Vegetable Soup

Ingredients

• 500 g chicken breast (marinated in 1⁄2 teaspoon Vegeta, dash of paprika, S&P and olive oil)
• 1 leek, greens removed and sliced
• 2 large carrots, peeled and diced
• 2 stalks celery, diced
• 2 red potatoes, diced
• 1 onion, diced
• 3-4 silverbeet stalks, chopped discard stems
• 2 bunch vermicelli noodles
• 1 litre chicken or vege stock
• Boiling water to fill pot
• Fresh parsley, chopped
• 1 teaspoon dried thyme
• 1 teaspoon turmeric powder
• 1⁄2 teaspoon paprika
• 1-2 teaspoon Vegeta seasoning
• 1 large piece ginger, micro grated (or ginger garlic paste)
• 3 garlic cloves, crushed or grated (or ginger garlic paste)
• Olive oil
• Knob of butter
• 1 small Lemon, juiced

Instructions

1. 1

   --- Steps ---

2. 2

   In a large pot heat oil then add chicken breast and sear on both sides till golden, remove from pan and set aside.

3. 3

   In the same pan add a knob of butter and all the vegetables, garlic and ginger and stir to combine and saute for a few minutes.

4. 4

   Add chicken pieces, silverbeet and chicken stock then add boiling water to cover all the ingredients.

5. 5

   Boil for 30 mins on a med to low heat.

6. 6

   Remove chicken and set aside to cool slightly before shredding.

7. 7

   Add vermicelli noodles, Vegeta, dried thyme, paprika, tumeric and season to taste. I didn't have to add salt to the soup as I used Vegeta to season it.

8. 8

   Place the shredded chicken back into the soup and cook for a further 20mins or till the noodles are cooked through.

9. 9

   Top with fresh parsley and lemon juice. You could also add chilli flakes if you like it spicy