This nourishing chicken soup is ready in under an hour. It’s a hearty soup full of vegetables and pasta – a complete meal in one bowl.
Italian chicken soup
Serves 5
Ingredients
2 tsp olive oil
4 boneless chicken thighs
1 Tbsp rosemary, chopped
1 Tbsp oregano, chopped
2 garlic cloves, diced
1 onion, diced
2 carrots, diced
3 celery stalks, sliced
1 litre chicken stock
1 400g can chopped tomatoes in juice
250g seashells pasta
Salt and black pepper, to taste
To serve
⅓ cup shaved parmesan
Method
- Heat a large pot over a medium heat and add the oil, onion and garlic. Saute for 5 minutes until soft, then add all remaining ingredients except the pasta. Bring to a simmer and cook for 20 minutes. Remove the chicken and set aside.
- Add the seashells pasta to the soup and cook for about 10 minutes or until tender, stirring frequently so it doesn’t stick.
- Using two forks, shred the chicken, then return it to the soup. Season with salt and black pepper.
- Serve hot, topped with parmesan cheese.