Chicken Thighs Fresh Sheets Lasagne Celery Sticks Carrots White Onion Vegetable Stock Frozen Garlic White Wine Oregano Salt & Pepper

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Step 1

Dice your chicken thighs and season with salt, pepper, and half the oregano. Also peel and dice your vegetables.

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Step 2

Add in the vegetable stock and a cup of water (240ml) and stir.

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Step 3

Then add in your chicken, garlic, and vegetables.

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Step 4

Using scissors chop your fresh lasagne into strips.

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Step 5

Add in pasta and place the lid on your soup maker.

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Step 6

Set it to chunky soup and 5 minutes before the end of cook time add in extra oregano, white wine, and salt and pepper. Cook for a further 5 minutes before serving with warm crusty bread.

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