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“There's a little bit of everything in this easy soup. It'll definitely fill you up!”

Ingredients Nutrition


  1. Melt the butter in a large saucepan over a medium heat.
  2. When the butter has melted and heated up, stir in the onion and cook for five minutes.
  3. Add the carrot, cook for another five minutes, then add the leek.
  4. Season with salt and pepper, stir, and leave for another five minutes.
  5. Meanwhile, cut the chicken into bite-sized pieces.
  6. Stir into the vegetables and allow it to change from pink to white in colour.
  7. At the same time, dissolve the stock cubes in 750ml boiling water.
  8. Add the pasta and stock to the pan.
  9. Increase the heat and bring the liquid to a boil.
  10. As soon as the water boils, turn down the heat until the soup is just simmering.
  11. Partially cover the pan and cook for about 12 minutes or until the pasta is done.
  12. Add in the beans and parsley and cook just until the soup is unified and the beans are heated through.
  13. Adjust the seasoning with salt, pepper and a squeeze of fresh lemon juice.
  14. Serve immediately.
  15. This soup reheats fine but the pasta soaks up an amazing amount of liquid so you will have to add more water or broth to thin it out again.

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