serves
4
prep
10 minutes
cook
35 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
35
minutes
difficulty
Easy
level
Ingredients
- 1½ L (6 cups) low-sodium chicken broth
- Leftover chicken bones, optional
- Vegetable scraps, optional
- 2 cups shredded cooked chicken and/or diced cooked sausage
- 2 cups roasted vegetables
- ¾ cup short dry pasta, or 4 fresh lasagna sheets, cut into small shapes
- ¼-½ tsp crushed red pepper flakes
- ½ lemon
- 1½-2½ tbsp finely chopped herbs
Instructions
- Add the chicken broth, chicken bones (if using), and vegetable scraps (if using) into a large saucepan and bring to a simmer over medium-high heat. Lower the heat to a simmer and cook for 20 to 30 minutes to enhance the flavour of the broth. Strain out the scraps and bones and set the broth aside. If you don’t have chicken bones and vegetable scraps, you can skip this step.
- If using sausage, for a little extra texture, place a medium skillet over medium-high heat. Add in the diced sausage and cook until lightly crisp and golden brown around the edges.
- Chop the vegetables into small bite-sized pieces.
- To assemble the soup, place the broth over medium-high heat and bring to a boil. Add in the chicken and/or sausage, vegetables, and pasta and cook until everything is heated through and the pasta is al dente. Season the soup with crushed red pepper flakes, lemon juice and herbs.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
