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Chicken and Pasta Soup

Rating:

apples-green

Created by:

Belmont State School, QAST
Prep Time
10 minutes
Cook Time
20 minutes
Serves
10 for lunch, 20 for OSHC

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Ingredients

1tbspolive oil
1wholeonion, finely sliced
2wholezucchinis, grated
2wholecarrots, grated
1tbspminced garlic
500gramsmacaroni or small pasta
1litresvegetable stock, low salt
4litreswater
500gramschicken, diced

Method

  1. In a large stock pot saute onion and garlic on medium heat.
  2. Add chicken, carrot and zucchini and cook until chicken is browned.
  3. Add stock and water and bring to the boil.
  4. Add pasta and cook for 7-8mins or un til pasta is al dente.

Recipe description

A comforting warm pasta soup for a winter’s day. This recipe is ideal replacement for commercially bought instant noodles and can be served in cups at OSHC. This recipe was submitted by Ana at Belmont State School as part of the 2024 Recipe of the Year competition.

Variations

 
  • Use GF pasta for a GF option.
  • Omit the chicken and adding in a can of drained butter beans for a hearty vegetarian soup.
  • Carrot and zucchini could be substituted with other vegetables eg. peas, corn or frozen/fresh spinach.
This recipe was developed as part of the Healthier Tuckshop Program funded by the Queensland Government through Health and Wellbeing Queensland.
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