Chicken Vegetable Soup - Save Recipe Below👇 This soup from my new cookbook Filling Meals is swimming in minerals and vitamins and it tastes the bomb. It’ll give you 4/6 portions of pure deliciousness. 4 x 500 kcal (41P, 47C, 16F) 9g fibre 2 tbsp olive oil 150g onion 150g carrot 150g celery 150g leek 150g pearl barley 500g skinless chicken thighs 1 litre chicken stock 500 ml boiling water Some fresh parsley Salt and pepper to taste In a large pot add the oil and fry the onion, carrot, celery and

Pasta Dumpling Soup. cozy, cozy pasta soup filled with cheesy dumplings!! Pasta Dumpling Filling Whole-milk ricotta, strained (about 1 cup) Fresh mozzarella, ½ cup 3–4 spoonfuls tomato juice (from the canned tomatoes) ¼ cup parsley 1 tsp salt 2 tsp black pepper Pasta Dough 400 g 00 flour 250 g eggs Soup 3 tbsp olive oil 1 onion diced 1 carrot diced 1 celery stalk, diced 2 leeks, chopped 5 tbsp tomato paste ¼ cup white wine 1 can baby tomatoes (or any canned tomatoes), reserve 4 tbsp juice 5 cups

732 reactions · 50 comments | Soup season!! Chicken Noodle Soup: Sautee 1 cup of onion/celery/carrot & two grated garlic cloves with generous amounts of pepper, salt, and thyme. Add 64 oz stock & parm rind. Add chili paste to taste Simmer for 20 min. Ladle over warmed noodles & chicken. Sprinkle with parm. Enjoy  | Bree Smith | Facebook