Moroccan Spiced Chicken and Spinach Soup with Vermicelli
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Ingredients
- 400 g chicken thigh fillets, diced
- 1 onion, finely chopped
- 2 garlic cloves
- 1 tsp ground turmeric
- 60 g vermicelli pasta
- 150 g spinach
- 900 ml chicken stock
- 1 lemon, juiced
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 251 kcal
- Protein
- 24.3 g
- Carbohydrate
- 17.3 g
- of which sugars
- 4.1 g
- Fat
- 8.8 g
- of which saturates
- 1.8 g
- Fibre
- 3.1 g
- Salt
- 1.98 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large saucepan and cook the onion for 5 minutes until soft, then stir in the garlic and ground turmeric and cook for 1 minute.
- 2
Add the chicken and chicken stock, cover and simmer for 15 minutes, until the chicken is cooked through with no pink remaining.
- 3
Stir in the vermicelli pasta and cook for 5 minutes, until tender.
- 4
Add the spinach and lemon juice and cook for 2 minutes until wilted.
- 5
Check the seasoning and serve hot.
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