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Chicken & Pasta Soup

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 medium onion, peeled and diced
  • 2 tbsp olive oil
  • 1 clove of garlic, peeled and crushed
  • 10 grams Knorr Chicken Stock Cube
  • 120 g orzo pasta, or other short pasta
  • 150 g cooked chicken breast, cut into 1 cm cubes
  • 1 carrot, washed and grated
  • 1- 2 tsp dried mixed herbs
  • 1 spring onion, washed and finely sliced

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

239kcal

Energy (kJ)

1000kJ

Protein (g)

12.1g

Carbohydrate incl. fibre (g)

28.0g

Carbohydrate excl. fibre (g)

25.7g

Sugar (g)

2.8g

Fibre (g)

2.3g

Fat (g)

8.9g

Saturated fat (g)

1.6g

Unsaturated fat (g)

6.6g

Monounsaturated fat (g)

5.3g

Polyunsaturated fat (g)

1.1g

Trans fat (g)

0.0g

Cholesterol (mg)

22mg

Sodium (mg)

542mg

Salt (g)

1.36g

Vitamin A (IU)

2614IU

Vitamin C (mg)

3.7mg

Calcium (mg)

37mg

Iron (mg)

1.06mg

Potassium (mg)

282mg

Total

956kcal

3998kJ

48.2g

112.0g

102.7g

11.3g

9.3g

35.6g

6.5g

26.5g

21.4g

4.4g

0.0g

89mg

2170mg

5.43g

10458IU

14.6mg

147mg

4.23mg

1128mg


  • 1 In a 3-litre saucepan fry the onion in the oil for 3 minutes on a medium heat. Add the garlic and stir.
  • 2 Boil the kettle. Measure out 900ml of boiling water in a measuring jug, crumble in the Knorr Chicken Stock Cube and stir to make a stock. Pour into the pan and bring to the boil.
  • 3 Tip in the pasta and simmer for 5 minutes.
  • 4 Add the diced chicken and cook for a further 5 minutes, then stir in the grated carrot and herbs. Season with black pepper to taste.
  • 5 Ladle the soup into 4 bowls, sprinkle the spring onion on top, then serve with bread on the side.