Lemon & Dill Chicken Noodle Soup

A beautiful, restorative and warming soup for the body and soul.

SERVES 4 Persons  PREPARATION TIME 10 min.
COOKING TIME 20 min.

INGREDIENTS

• 3 spring onions
• 2 cloves garlic
• 2 tbs olive oil
• 1 small zucchini
• 2 stalks celery
• 1 small carrot
• 200g cooked chicken breast, shredded
• 1L chicken stock
• Salt & pepper
• Zest and juice 1 lemon
• 2 tbs parsley
• 1/2 cup orzo or soup pasta

To serve:

• Fresh dill
• Lemon wedges

METHOD

1. Slice the spring onions. Trim, skin and mince the garlic with the Garlic Wonder™.
2. Place garlic and spring onion in the MicroCook Round 2.25L with the olive oil, cover and microwave for 3 mins at 600 watts.
3. Place the triple blade attachment in the Extra Chef™, add zucchini, celery and carrot; lock cover into position and pull the cord several times until contents are chopped. Empty into the MicroCook.
4. Add remaining ingredients and stir using the TupperChef™ Spatula Medium.
5. Cover and microwave for 18 minutes 600 watts. Allow standing for 5 minutes before serving.
6. Ladle into bowls and serve with a generous handful of fresh dill, a lemon wedge and warm crusty bread.

Tupper Tips:

• Slice spring onions Asian style by slicing at an angle

• For a vegetarian noodle soup, omit the chicken and use vegetable stock instead.