SPRING VEGETABLE AND CHICKEN SOUP

The sun's out and it's time to shed the shackles of Winter. This light and healthy soup is one of my faves because it's simply bursting with loads of veggies, chicken and cannellini beans.

Think fresh and clean with bursts of creamy legume texture. We've sautéed chicken with Spring veggies such as carrots, onions, kale, garlic, sage and fresh thyme with extra virgin olive oil. To this we've added top quality chicken stock, kale, juice of lemons and pistou (the French version of pesto without the cheese). To finish off cannellini beans are immersed to add a richness to the dish without adding heaviness. All you need to do is sit back and relax knowing that this will make you feel healthy and cleansed straight away.

NO ARTIFICIAL COLOURS, FLAVOURS OR PRESERVATIVES • GLUTEN FREE • VEGETARIAN

Net Weight 350 gms

Cooking Instructions

From frozen, place in oven at 200 degrees celsius for about 30-40 minutes. Don't allow to dry out! You can place alfoil on top to prevent this from happening. Alternatively, take out of alfoil container and put into microwave safe dish. Place on high in microwave for about 3-4 minutes, if still not hot, keep heating in 1 minute increments until hot. 

Ingredients

Chicken, chicken stock, onions, carrots, thyme, sage, lemon juice, kale, cannelloni beans, pistou, salt and pepper, extra virgin olive oil

Servings per pack : 1 - 2 depending on how hungry you are!

Storage Instructions : Store in your freezer until ready to re-heat.

Made in Western Australia




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