Maman's Golden Chicken, Vegetable and Pasta Soup

Name: Maman's Golden Chicken, Vegetable and Pasta Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 (to 8 people)
Ingredients: 2 tbsp olive oil; 1 red onion; 4 Cloves garlic; 1 Thumb-Size ginger; 500 g chicken breast; 2 tsp Turmeric; 2 tsp oregano; 1 bay leaf; 2 Medium carrots; 2 Sticks celery; 1 red pepper; 1 Medium leek; 1.8 Litres vegetable or chicken stock; 125 g mini pasta shells; 25 g fresh dill; 25 g fresh parsley; 25 g fresh coriander; fresh lime or lemon juice; salt & pepper

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Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
6 (to 8 people)
Course
Appetizer, Soup, Lunch, Dinner
Cuisine
Persian, Iranian

Maman's Golden Chicken, Vegetable and Pasta Soup

Travis Ward

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Rustle up this nutritious soup packed full of vegetables and bursting with flavour

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Ingredients

Servings

2 tbsp olive oil (plus extra to drizzle over soup)
1 red onion (finely diced)
4 Cloves garlic (grated or minced)
1 Thumb-Size ginger (peeled and grated)
500 g chicken breast (skinless and boneless -medium diced)
2 tsp Turmeric
2 tsp oregano
1 bay leaf
2 Medium carrots (medium diced)
2 Sticks celery (medium diced)
1 red pepper (medium diced)
1 Medium leek (medium sliced)
1.8 Litres vegetable or chicken stock (remember to reduce additional salt if not using low salt variety)
125 g mini pasta shells (Conchigliette mini pasta)
25 g fresh dill (finely chopped plus extra for garnish)
25 g fresh parsley (finely chopped)
25 g fresh coriander (finely chopped)
fresh lime or lemon juice (to taste)
salt & pepper (to taste)

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Instructions

Cook onions and garlic: Place large stockpot over medium-high heat and add olive oil. Once the oil glistens add red onion and cook until softened. Then add garlic and stir through until aroma is released.
Cook chicken: add chicken, stir to mix with the onions and cook until no longer pink on the outside.
Add the dried aromatics: add turmeric and stir into the chicken and onion mixture. Follow with oregano and add bay leaf.
Add vegetables: Then add vegetables, with slowest cooking veg going in first and stir occasionally, with around 2 minute intervals between each addition (carrots, celery, red pepper, leeks).
Add stock: pour in stock and stir the mixture. Bring to a boil. Then lower heat to simmer.
Add pasta: add pasta and simmer soup until vegetables and pasta are tender and the chicken fully cooked.
Add fresh herbs: stir in fresh herbs and simmer until wilted and darkened in colour.
Season and serve the soup: add salt, pepper and lemon or lime, taste and adjust to your preference. Ladle soup into bowls, drizzle with olive oil and sprinkle with dill fronds.