Chicken Pappardelle Soup
Very easy
Victoire
Victoire

Chicken Pappardelle Soup

9 minutesPrep time

18 minutesCook time

546 cal.Per serving

Ingredients for 1

Garlic

1/4 clove

Garlic

Yellow onion

1/4

Yellow onion

Crushed tomatoes

70 g

Crushed tomatoes

Carrots (fresh)

1/2

Carrots (fresh)

Pasta (pappardelle)

70 g

Pasta (pappardelle)

Parmesan

6 g

Parmesan

Basil (fresh)

optional

1/10 bunch

Basil (fresh)

Chicken breast

1

Chicken breast

Chicken bouillon (cube)

1/4

Chicken bouillon (cube)

Utensils

Stovetop, Pot (small)

recipe

  • Step 1
    Peel and finely chop the garlic (removing the germ) and onion. Cut the chicken into strips. Wash, peel and chop the carrots into cubes.
  • Step 2
    Épluchez puis émincez les oignons.
  • Step 3
    Lavez, épluchez puis coupez les carottes en petits cubes (brunoise) et coupez le poulet en lamelles.
  • Step 4
    In a hot saucepan, add a splash of olive oil and fry the carrots, chicken, garlic and onion for 4 minutes.
  • Step 5
    Add the tomatoes and cook for 2 minutes on a medium heat.
  • Step 6
    Add 1 and a half cups of water per person, chicken stock cube, and pasta to the pot. Season well, cover and leave to cook on a low heat for 12 minutes. Make sure the pasta is completely covered by water.
  • Step 7
    Serve the pasta with the soup, add parmesan on top (optional: and some basil). Serve!