Spring Greens & Chicken Soup with Herby Parmesan Croutons
Preparation Time: 30 minutes
Number of Servings: 4
Energy (kcal)
200kcal
Fat
1.4g
of which Saturates
0.61g
Carbohydrate
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
- Heat the olive oil in a large saucepan and fry the leeks and spring onions for 5 minutes until soft and golden.
- Add the garlic and cook for a further minute then add the stock and bring to a simmer.
- 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.
- 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.
- Allow to cool slightly then break into crouton-sized pieces and serve with the soup.