#SCGS Chicken Pasta Soup
#SCGS Chicken Pasta Soup
Ingredients
3 Chicken fillets
2 Tbsp (30 ml) Seven Colours Grill Seasoning™
1 Tbsp (15 ml) Oil
2 Carrots, chopped
2 Celery stalks, chopped
1 cup (250 ml) sliced Spring onions
2 Garlic cloves, finely chopped
1 tsp (5 ml) Curry powder
4 cups (1 litre) Water
250 g Fusilli pasta
1 packet Cream of chicken soup
1 Tbsp (15 ml) fresh Parsley, chopped
Method
Season the chicken fillets with Seven Colours Grill Seasoning™ and drizzle with a little oil. Heat a frying pan over medium-high heat and cook the chicken until golden brown and cooked through. Transfer the chicken to a covered container and set aside to rest.
In a large pot, saute the carrots, celery, spring onions, garlic and curry powder for 3-4 minutes, or until fragrant.
Add the water and fusilli pasta. Bring to a boil, then reduce the heat and simmer for 12-15 minutes, or until the pasta is tender.
Mix the cream of chicken soup powder with a little water to form a smooth paste. Stir it into the soup and simmer for a further 5 minutes, allowing the soup to thicken slightly.
Slice the cooked chicken and return it to the pot. Stir through the fresh parsley and serve warm.
Serves: 4 people
Tip: For an even heartier soup, add a cup of frozen mixed vegetables or sweetcorn along with the pasta.
Season your stews
#sevencolours
