Chicken and Vermicelli Broth

0
Average: 0 (0 votes)
(0 votes)
Chicken and Vermicelli Broth
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation

Ingredients

for
4
Ingredients
¼ cup olive oil
2 skinless Chicken breasts (cut into 2cm cubes)
1 large Zucchini (diced)
2 medium carrots (peeled and chopped)
2 large potatoes (peeled and diced)
1 Leek (split in half finely sliced and washed)
1 cup canned chickpeas (drained)
1 Tbsp parsley (roughly chopped)
6 cups hot chicken stock
1 pinch ground cinnamon
½ tsp cayenne pepper
1 tsp paprika
3 ½ ozs Vermicelli
½ lemon (juiced)
salt
peppers
cilantro
How healthy are the main ingredients?
chickpeasolive oilparsleyChicken breastZucchinicarrot

Preparation steps

1.
Heat the olive oil in a large casserole dish over a medium heat. Sweat the leak with a little seasoning for 6-7 minutes, stirring occasionally, until soft and turning translucent.
2.
Add the carrot, potato and chickpeas, stirring well. Stir in the cayenne pepper, paprika, and cinnamon.
3.
Pour in the stock and bring to the boil.
4.
Reduce the heat to a simmer and cook for 10 minutes.
5.
Add the chicken, courgette and vermicelli at this point and simmer for a further 10 minutes until the chicken is cooked through and the vermicelli is tender.
6.
Stir in the chopped parsley, then adjust the seasoning to taste using lemon juice, salt and pepper.
7.
Spoon into to a serving bowl and garnish with a sprig of coriander on the side.

Perfect For Summer

Get Fit!

Simple, But Good

Weeknight Dinners

Tags

Popular Cookbooks