Spring Chicken & Mini Pasta Soup
Cook time: 1 hour
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Ingredients
- 2 tablespoons extra virgin olive oil
- 1 leek large, sliced
- 3 cloves garlic finely chopped
- 1 tablespoon butter
- 1/2 teaspoon sea salt
- 1 teaspoon cracked black pepper
- 2 carrots large, finely diced
- 3 celery sticks finely diced
- 1 zucchini large, finely diced
- 1 parsnip large, finely diced
- 3 bay leaves
- 4 cups chicken stock
- 500 g chicken thighs skin removed
- 3/4 cup mini pasta of choice
- 1 parmesan rind
- 3 tablespoons parsley leaves chopped
Instructions
- In a large pot, heat the olive oil over medium heat. Add the leek, garlic, butter, salt and pepper and cook for 2–3 minutes. Then add the carrot, celery, zucchini, parsnip and bay leaves to the pot. Cook until the veggies have softened, about 5–8 minutes.2 tablespoons extra virgin olive oil, 1 leek, 3 cloves garlic, 1 tablespoon butter, 1/2 teaspoon sea salt, 1 teaspoon cracked black pepper, 2 carrots , 3 celery sticks, 1 zucchini, 1 parsnip, 3 bay leaves
- Pour in the chicken stock and add the chicken thighs to the pot. Bring the soup to a simmer and let it cook for about 20–25 minutes, or until the chicken is cooked through.4 cups chicken stock, 500 g chicken thighs
- Once the chicken is cooked, remove it from the pot and shred it.500 g chicken thighs
- Add the mini pasta and the parmesan rind to the soup. Simmer for another 10–12 minutes, or until the pasta is cooked.3/4 cup mini pasta, 1 parmesan rind
- Remove and discard the parmesan rind, then return the shredded chicken to the pot. Stir in the chopped parsley just before serving. Serve with sourdough toast.1 parmesan rind, 3 tablespoons parsley leaves
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