Spring Greens & Chicken Soup with Herby Parmesan Croutons


This tasty broth is packed full of veg and is super easy to make.

This recipe is low in saturated fat (containing less than 1.5g/100g of recipe). Reducing consumption of saturated fat contributes to the maintenance of normal blood cholesterol levels as part of a balanced diet and healthy lifestyle.

This recipe contains 1 of your 5 a day (containing at least 80g of fruit or vegetables per serving).


Preparation Time: 30 minutes

Number of Servings: 4


Recipe by Ryvita

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  • energy
    200kcal
  • fat
    1.4g
  • of which saturates
    0.61g
  • carbohydrates
    2.3g
  • of which sugars
    0.94g
  • fibre
    1.1g
  • protein
    5.9g
  • salt
    0.11g
  • PER 100G
  • PER SERVING

Ingredients

1 tsp olive oil

2 leeks, sliced

2 spring onions, sliced

1 litre low salt chicken stock

2 (approx. 240g) cooked (grilled, without skin) chicken breasts, sliced or shredded

100g frozen peas

100g spring greens, stalk removed and finely sliced

Small bunch tarragon, leaves chopped (4g)

20g parmesan, finely grated

½ tsp dried mixed herbs

2 Ryvita Multigrain Crunchy Rye Breads

Method

  1. Heat the olive oil in a large saucepan and fry the leeks and spring onions for 5 minutes until soft and golden.
  2. Add the garlic and cook for a further minute then add the stock and bring to a simmer.
  3. Turn the heat down then add the chicken, peas and spring greens and heat for 1-2 minutes or until the greens are just cooked. Take off the heat and stir through the tarragon.
  4. Heat the grill to high. Combine the parmesan and the dried herbs then sprinkle over the crunchy rye breads and grill for 2-3 minutes or until the cheese is melted.
  5. Allow to cool slightly then break into crouton-sized pieces and serve with the soup.

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