A quick and easy chicken and pasta soup recipe that will comfort a cold and leave you feeling nourished
Heat the olive oil and butter in a large saucepan over a gentle heat, add the carrot strips, lemon zest, parsley stalks and garlic and soften for a few minutes.
Add the chicken pieces, giving a good stir before adding the hot chicken stock, pasta and bay leaf. Bring to the boil and then reduce the heat and simmer with a lid on for 10 minutes until the pasta is just cooked though.
Add the cabbage, lemon juice and madeira and allow to simmer for a few more minutes. Check the seasoning and add salt and pepper to taste. Serve scattered with the chopped parsley leaves.
Tip: Frozen cooked chicken breast pieces go really well in this soup and are excellent value.
Go veggie: For a vegetarian alternative use vegetable stock and quorn pieces or marinated tofu.