As comforting as nan’s chicken pie (but so much easier to make), this hearty chicken soup gets its velvety smooth texture from cream cheese.
141 calories per serve
2 tbsp extra virgin olive oil
2 celery sticks, thinly sliced
2 carrots, peeled, cut into 1cm pieces
1 brown onion, finely chopped
750ml (3 cups) Massel Stock Chicken Style
1 large (about 300g) chicken breast fillet
160g (1 1/2 cups) dried elbow pasta
250g cream cheese, at room temperature, chopped
120g baby spinach
1 tsp Dijon mustard
3 Method Steps
Step 1Heat the oil(2 tbsp extra virgin olive oil) in a large saucepan over medium heat. Add the celery (2 celery sticks, thinly sliced), carrot (2 carrots, peeled, cut into 1cm pieces) and onion (1 brown onion, finely chopped). Cook, stirring occasionally, for 10 minutes or until the mixture softens.
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Step 2Add the stock and 750ml (3 cups) water. Stir until combined then add the chicken (750ml (3 cups) Massel Stock Chicken Style). Cover and bring to a simmer. Reduce heat to low. Cover with a lid tilted slightly and cook for 15 minutes or until the chicken (1 large (about 300g) chicken breast fillet) is cooked through. Use tongs to transfer the chicken to a chopping board. Coarsely chop.
Step 3Add the pasta (160g (1 1/2 cups) dried elbow pasta) to the pan. Increase heat to medium-high and bring to the boil. Cook for 8 minutes or until pasta is al dente. Add the cream cheese (250g cream cheese, at room temperature, chopped). Stir until well combined. Add spinach (120g baby spinach), mustard (1 tsp Dijon mustard) and chicken. Stir until well combined. Top with parmesan and parsley. Season with black pepper to serve.
Nutrition per Serving