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Lightly spiced chicken soup

Recipe from: 5/1/2006 12:00:00 AM
chicken soup

Ingredients 7
Servings 4
Time 00:15


  • 30
    sunflower oil
  • 3
    leeks or 2 onions - sliced
  • 15
    moroccan spice rub
  • 4
    courgettes - sliced
  • 1.20
    litres chicken stock
  • 400
    chicken breasts - cubed
  • 100
    egg noodles


Heat the oil in a large saucepan and fry the leeks over a low heat for about two minutes until soft. Stir in the spice rub and cook for a further minute.

Add the courgettes, cook for two minutes, then add the stock and bring to the boil. Reduce the heat, add the chicken cubes and simmer for 10 minutes.

Break the egg noodles into the soup and simmer for a further two or three minutes until the noodles are soft.Season to taste. Serve with fresh bread rolls.


Read more on: poultry  |  soup  |  shallow-fry

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