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Italian Chicken Soup
You can include all sorts of veggies in this soup, so just use this recipe as a canvas and let the veg in your box or in your fridge do the rest
Ingredients
- Olive Oil
- ½ large or 1 small fennel, diced
- 3 sticks of celery, diced
- 1 small onion, chopped
- 3 large garlic cloves, chopped
- A handful fresh basil leaves, roughly torn
- 1 teaspoons fennel seeds
- ¼-½ red chilli, deseeded and finely diced
- 1.25 litres veg or chicken stock
- 2 medium courgettes, diced
- 2 carrots, diced
- 100g pasta (broken spaghetti or farfalle work nicely)
- 250g diced cooked chicken
- 50g nugget of Parmesan cheese
Method
1. Heat oil in heavy large saucepan over medium heat. Add onion, garlic, chilli and fennel seeds and sauté until onion is tender, 10-15 minutes.
2. Stir through courgette and pour in stock. Bring to the boil. Add the pasta. Cover and simmer until pasta is almost tender, 7-10 minutes. Add cooked chicken and simmer just until heated through. Season
3. Ladle soup into bowls. Serve with cheese and fresh basil leaves (and extra chilli if you fancy a bit of extra heat
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(£2.46 per 100g)
This price is an average and may vary with weight -
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