Chicken & Vegetable Soup

Spinach And Cheese Pies Ingredients

500g chicken breast (marinated in 1⁄2 teaspoon Vegeta, dash of paprika, S&P and olive oil)1 leek, greens removed and sliced2 large carrots, peeled and diced2 stalks celery, diced2 red potatoes, diced1 onion, diced3-4 silverbeet stalks, chopped discard stems2 bunch vermicelli noodles1 litre chicken or vege stockBoiling water to fill potFresh parsley, chopped1 teaspoon dried thyme1 teaspoon turmeric powder1⁄2 teaspoon paprika1-2 teaspoon Vegeta seasoning1 large piece ginger, micro grated (or ginger garlic paste)3 garlic cloves, crushed or grated (or ginger garlic paste)Olive oilKnob of butter1 small Lemon, juiced

Steps

In a large pot heat oil then add chicken breast and sear on both sides till golden, remove from pan and set aside.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.Add chicken pieces, silverbeet and chicken stock then add boiling water to cover all the ingredients.Boil for 30 mins on a med to low heat.Remove chicken and set aside to cool slightly before shredding.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.Place the shredded chicken back into the soup and cook for a further 20mins or till the noodles are cooked through.Top with fresh parsley and lemon juice. You could also add chilli flakes if you like it spicy