Italian chicken soup
YIELD
~500-600ML
PREP TIME
0:45
COOKING TIME
0:45
INGREDIENTS
- 2 tsp avocado oil & rosemary
- 4 free range fresh 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 can chopped tomatoes
- ½ pack (250g) seashells pasta
- Salt and black pepper, to taste
- To serve:
⅓ cup shaved parmesan
METHOD
- In a large pot over medium heat add oil, onion and garlic. Sauté for 5 minutes, until soft then add all remaining ingredients except pasta.
- Bring to a simmer and cook for 20 minutes. Remove chicken and set aside.
- Add seashell pasta to the soup pot and cook for 5-10 minutes, or until tender, stirring often so it doesn’t stick.
- Using two forks, shred the chicken then return it to the soup.
- Season soup with salt and black pepper.
- Serve hot topped with parmesan cheese.
