Chicken noodle soup with basil
4
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Olive oil
2 tsp
Brown onion
1 medium, finely chopped
Celery
2 stick(s), thinly sliced
Garlic
2 clove(s), crushed
Chicken stock cube
3 individual
Dry angel hair pasta
100 g, broken
Cooked skinless chicken breast
250 g, chopped
Sugar snap peas
150 g, halved diagonally
Frozen corn
½ cup(s), (100g) kernels, thawed
Lemon juice
1 tbs
Fresh basil
¼ cup(s), shredded
Instructions
1
Fill and boil the kettle.
2
Heat oil in a large saucepan over medium-high heat. Cook onion, celery and garlic, stirring, for 2–3 minutes or until onion has softened.
3
Add stock pots and 1.5 litres (6 cups) boiling water and bring to the boil. Add pasta and boil, covered, for 2 minutes.
4
Add chicken, peas and corn and simmer, uncovered, for 2–3 minutes or until pasta and vegetables are tender. Stir in juice and basil. Season with salt and pepper. Serve.
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