Creamy Chicken Soup with Macaroni Pasta
10 mins
6 SERVINGS
INGREDIENTS
- 1 tbsp olive oil
- 1 large sweet onion, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 2 cups carrots, sliced
- 4 cloves garlic, chopped
- 1 pack Sadia Stir Fry Chicken
- 1L chicken broth
- Macaroni pasta for 6 servings
- 1/3 cup heavy cream
- 2 tbsp packed frozen spinach or 1 cup fresh baby spinach leaves
- 2 tbsp fresh parsley, chopped
- 1 1/2 tsp dried thyme leaves (or 1 tbsp fresh thyme)
- 1 tsp red chilli flakes
- Salt and pepper
METHOD
- Bring water to a boil and cook pasta 2 minutes shorter than instructions. Remove pasta and set aside.
- Place a large sauce pot over medium heat. Add olive oil and chopped onions. Saute for 3 minutes to soften.
- Then add chopped bell pepper, carrots and garlic. Saute another 3 minutes.
- Add chicken, chicken broth, dried thyme and crushed red pepper to the pot. Season with salt and black pepper. Bring to a simmer.
- Lower the heat a little and simmer for 10 minutes.
- With the broth still simmering, stir in the cooked macaroni pasta. Cook for about 2-3 minutes.
- Switch off heat, stir in heavy cream, spinach and parsley. Add a little more cream if desired.
- Taste and add salt and pepper as needed.
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