Chicken, pasta & pesto chunky soup
Serves 4
Easy
Prep:
Cook:
Use up leftover roast chicken and add a few storecupboard staples to make this hearty, warming soup
Skip to ingredients
Units:
- 2 tbsp olive oil
- 1 onionfinely chopped
- 1 garlic clovecrushed
- pinch of chilli flakes
- 4 tbsp tomato purée
- 400g can chopped tomatoes
- pinch of sugar
- 700ml chicken stock
- 250g leftover cooked roast chickenshredded
- 100g macaroni
- 50g basil
- 40g parmesangrated, plus extra to serve
- ½ lemonzested and juiced
- 30g pine nutsblanched almonds or hazelnuts
- 60ml extra virgin olive oilplus extra to serve
Nutrition: per serving
- kcal521
- fat31g
- saturates6g
- carbs28g
- sugars9glow
- fibre4g
- protein31ghigh
- salt1.33g
Method
step 1
Heat the oil in a frying pan, then stir in the onion and a pinch of salt. Fry gently for 5 mins over a low heat until starting to soften. Add the tomato purée and garlic and chilli flakes, and cook for 3-4 mins until darkened in colour. Stir in the chopped tomatoes, sugar, chicken stock and leftover chicken and cook, covered, for 10 mins, stirring regularly. Add the pasta and cook for a further 8-10 mins.
step 2
Meanwhile, tear the basil and add to a food processor with the parmesan, lemon zest and juice, pine nuts and olive oil. Blitz until smooth, adding a little more oil if needed, and season to taste.
step 3
Season the soup, then ladle into bowls and spoon in the pesto. Drizzle with a little more extra virgin olive oil and grate over more parmesan, if you like.
