Mixed Vegetables and Chicken Pasta Soup
As Christmas and the New Year approaches, we feel the chilly weather even here in (usually) sunny Singapore. Recently, I've been cooking a lot of soups and stews to warm everyone up a little - chicken and beef stew, simple Miso soup, Korean Kimchi soup, Cantonese-style double-boiled soups etc. Today, I whipped up a nutritious and super simple mixed vegetable and chicken pasta soup for lunch and the kids loved it so much they asked for seconds. Mummy Achievement Attained!
When I decided to cook this dish, I had the Minestrone soup in mind. I wanted soup with a clear broth and beautiful and colourful fresh vegetables swimming in it, with diced chicken breast thrown in for protein and texture. Of course, for a purely vegetarian version, replace the chicken broth with vegetable broth and leave the chicken out. This time, because I was serving it for lunch and needed to speed up the cooking process, I threw all the ingredients into the rice cooker and put it on "slow cook" for an hour, but you can definitely cook this delight in a large slow cooker as well - prep the ingredients the night before, toss them into the slow cooker and turn it on before you head off to work! In the evening when you step in through the front door of your house, you'll be hit with the aroma of a warm and tasty meal to light up your evening.
I absolutely love the colours in this vegetable and chicken pasta soup, and it makes me smile with every mouthful (mental breakdown alert! :p). Here's hoping you will enjoy it too!