A hug in a bowl! A 30 minute one pan recipe to a hearty chicken soup. There is nothing better on a cold day than a warming bowl of chicken soup. Made with chicken and fresh vegetables this makes a delicious and healthy lunch.
I have used small fusili in this recipe but you can use any small pasta shape you prefer, such as orzo or orecchiette.
Total Cooking Time
30 Minutes
Ingredients (Serves 4)
2 Chicken breasts
1.5l Chicken Stock (I use knorr stock pots)
2 tbsp Olive oil
1 White onion (diced)
1 Garlic clove (minced)
4 Medium carrots (peeled and chopped)
4 Cavolo nero stems (sliced)
1 Sprig thyme
150g Small pasta shape
Method
1. Heat olive oil in a pan and saute the onion and carrot until softened. Now add the garlic, thyme, seasoning and cook for one minute.
2. Add the chicken stock and bring to a boil, then lower to a simmer. Add the chicken breasts (whole) to the stock and keep on a low simmer for 20 minutes.
3. Remove the chicken and set aside. Add the pasta and cook for 8 minutes until al dente. Whilst the pasta is cooking shred the chicken with two forks. In the final 3 minutes of the pasta cooking add the cavolo nero.
4. Remove the thyme sprig and discard. Now add the shredded chicken to the pan and mix to combine. The soup is now ready to serve and enjoy!
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