Easy chicken minestrone

Cooking Soups Easy chicken minestrone

Take a few shortcuts with this quick and tasty Italian chicken soup.

Lables: Fish free Peanut free Sesame free Shellfish free Tree nut free
  1. Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring for 1-2 minutes. Add carrot and celery and cook, stirring occasionally for 3-4 minutes or until softened.
  2. Add diced tomatoes, chicken stock and 1 cup of water and bring to the boil. Add pasta, stir until it comes back to the boil, then cook for 8-10 minutes or until tender.
  3. Stir through chickpeas, parsley and chicken, bring back to a simmer and season to taste. Soup should be thick and hearty. Ladle hot soup into large bowls, sprinkle with parmesan. Serve immediately with crusty fresh bread.

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2 tbsp olive oil
1 medium onion, diced
1 clove garlic, chopped
1 carrot, chopped
2 sticks celery, chopped
400g can diced tomatoes
4 cups Massel chicken style liquid stock
100g small pasta shapes
400g can chickpeas, rinsed and drained
2 tbsp chopped continental parsley
1 small barbecued chicken, breast meat only, skin removed & shredded
Shaved parmesan cheese

Adv

Autors
Preparation time
15
Cooking time
18
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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