Cream of Lemon and Chicken Soup with Spaghetti
Ingredients (12 servings)
| Amount | Measure | Name |
|---|---|---|
| 120.00 | g | MARVELLO Medium Fat Spread 30 x 500g |
| 16.00 | pc | Shallots |
| 4.00 | pc | Carrots |
| 4.00 | pc | Celery, stalks |
| 450.00 | g | Chicken, breast |
| 8.00 | g | ROBERTSONS Chicken Spice 6 x 1kg |
| 6.00 | pc | Lemon pc |
| 200.00 | g | KNORR Chicken Soup 4 x 27L |
| 2.40 | l | Water |
| 225.00 | g | Pasta, spaghetti (standard) |
| 300.00 | ml | MEADOWLAND Classique 10 x 1L |
| Robertsons Atlantic Sea Salt and Black Pepper to taste |
Preparation
1. Melt MARVELLO in a large saucepan, add shallots, carrots, celery, season chicken with chicken spice and cook over a low heat for 5 minutes.
2. Thinly pare lemons and blanch rind in boiling water for 3 minutes, squeeze juice from lemons.
3. Add rind and juice to pan, together with KNORR Chicken Soup and water, simmer for 10 – 15 minutes. (If slightly thick, just add more water and stir until you reach the right consistency.)
4. Cook Spaghetti in a separate pot of boiling water, drain and add to the soup pot.
5. Add MEADOWLAND Classique and season with ROBERTSONS Salt and Pepper, heat through.
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