Mediterranean Chicken Soup

Mediterranean Chicken Soup

Serves 4-6

1/2 tbs olive oil
400g chicken thigh fillets diced
1 leak quartered and sliced
2 cloves garlic finely chopped
1 red chilli finely sliced
2 sticks celery sliced
2 large carrots sliced
2 large tomatoes diced into chunks
1/4 cup fresh parsley finely chopped
1 1/2 litres cold water
420g tin red kidney beans
10g dried wild mushrooms
1 tbs vegeta seasoning
2 bay leaves
1/2 tsp pimento (smoked paprika)
1/2 cup risoni or (small pasta) 
salt and pepper

Nuts & Bolts

1. In a large pot on medium heat add oil and chicken, cook for 2-3 minutes. Add leak, garlic and chilli cook for 2 minutes.

2. Add celery, carrots. tomatoes and cook for a further 2 minutes.

3. Add water, kidney beans, dried mushrooms,vegeta seasoning, bay leaves, pimenton and season to taste. Cook for 10 minutes.

4. Turn heat to low - medium. Add risoni or small pasta and cook for 20 minutes or until risoni is al dente.

Ready to serve.

Calories per serving : 455