Chicken and vegetable spaghetti soup.
A healthy and easy to make soup full of flavour.
Ingredients
- 100 gms spaghetti, cooked according to packet instructions
- 400 gms chicken breast
- 2 cups finely diced mixed bell peppers (I used green, red and yellow)
- 1 onion, sliced
- 1 carrot, finely diced
- 2-3 cloves of garlic, crushed
- 1 tomato, finely chopped
- 2 tbsp olive oil
- 2 tbsp dried oregano
- salt and freshly ground pepper to taste
- 2 tbsp lemon juice
- 2-3 chopped green parts of spring onions to garnish (optional)
Instructions
- Boil the chicken in 6-7 cups of slightly salty water. Remove the chicken pieces and reserve the stock.
- Tear the chicken into small chunks and keep aside.
- Heat oil in a pan.
- Add the onion, garlic, peppers and carrot and stir for 2 minutes over medium heat.
- Add the tomato and stir for another 2 minutes.
- Add the chicken and herbs and stir for 3-4 minutes.
- Add 4 cups of the stock and add the cooked spaghetti.
- Season with salt and freshly ground pepper.
- Add the lemon juice and simmer over medium heat for 6-7 minutes.
- Remove from heat and ladle into bowls.
- Garnish with the chopped spring onions and serve immediately.