We love nourishing soup and this delicious chicken soup is ready in under an hour! Make this Italian chicken soup with pasta and fresh herbs to warm you on a winter’s night.
Ingredients
- 2 tsp Olivado avocado oil & rosemary
- 4 Waitoa free range fresh chicken thighs
- 1 tbsp Superb Herb rosemary chopped
- 1 tbsp Superb Herb oregano chopped
- 2 garlic cloves diced
- 1 onion diced
- 2 carrots diced
- 3 celery stalks sliced
- 1 litre chicken stock
- 1 can Chantal Organics chopped tomatoes 400g
- 250 g Diamond seashells pasta 1/2 packet
- salt and black pepper to taste
To serve
- ⅓ cup shaved parmesan
Instructions
- 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.