Chicken noodle soup with mint gremolata

Chicken noodle soup with mint gremolata


A quick and tasty winter soup for the whole family, best enjoyed with loads of crusty bread!

The ingredient of Chicken noodle soup with mint gremolata

  1. 85g (1/3 cup) dried yellow split peas
  2. 1 tablespoon Massel vegetable stock powder
  3. 1 whole barbecued chicken
  4. 2 stalks celery
  5. 2 large leeks
  6. 80ml (1/3 cup) extra virgin olive oil
  7. 4 cloves garlic
  8. 1/2 bunch mint
  9. 1 lemon
  10. 100g vermicelli pasta
  11. Crusty bread (optional), to serve

The instruction how to make Chicken noodle soup with mint gremolata

  1. Place split peas in a sieve and rinse well under running water. Place in a large saucepan. Add 2L water and stock powder, bring to a simmer over medium heat, then cook for 20 minutes, skimming froth from the top, or until peas are almost tender.
  2. Meanwhile, strip meat with skin from the chicken and discard bones. Remove skin from meat, finely chop and reserve. Shred meat into chunky strips.
  3. Roughly chop celery and white part of leeks. Heat 2 tablespoons oil in a saucepan over medium heat. Add celery, leeks and chicken skin, and cook, stirring, for 10 minutes or until soft. Crush 3 cloves garlic into the pan and stir for a further minute or until fragrant. Add vegetable mixture to split pea mixture, even if the split peas are not yet cooked.
  4. Meanwhile, to make mint gremolata, pick leaves from mint, roughly chop and place in a bowl. Zest lemon over mixture and crush in remaining garlic clove. Squeeze over 1/2 lemon, add remaining 2 tablespoons oil and stir to combine.
  5. Break pasta strands in half, add to split pea mixture and cook for 3 minutes or until al dente. Divide half the chicken among bowls. Spoon over most of the soup, then top with remaining chicken, a little more soup and a spoonful of the mint gremolata. Serve chicken noodle soup with crusty bread, if using.

Nutritions of Chicken noodle soup with mint gremolata

fatContent: 719.629 calories
saturatedFatContent: 30 grams fat
carbohydrateContent: 7 grams saturated fat
sugarContent: 31 grams carbohydrates
fibreContent: 3 grams sugar
cholesterolContent: 77 grams protein
sodiumContent: 238 milligrams cholesterol


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