Use the remaining chicken from the roast chicken caesar salad recipe to make this soup. The carcass and wings can be used to make stock.
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Ingredients
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 celery sticks, finely chopped
- 2 garlic cloves, crushed
- 1.5 litres good chicken stock, hot
- 150g small pasta shapes
- 400g mixed summer vegetables, such as courgettes, carrots and green beans, chopped
- 400g can cannellini beans, drained and rinsed
- 2 cooked chicken breasts (see the Roast chicken Caesar salad recipe), skinned and meat shredded
- Large handful fresh basil leaves
- Extra-virgin olive oil, to serve
- Grated Parmesan or Grana Padano, to serve
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Method
- Heat the oil in a large saucepan over a low heat and gently cook the onion, celery and garlic for 8 minutes until softened but not coloured.
- Add the chicken stock, bring to the boil, then add the pasta and cook for 2-3 minutes. Add the courgettes, carrots and green beans and simmer for a further 5 minutes until everything is almost tender.
- Season well, stir in the cannellini beans, chicken and basil and heat through for a few minutes.
- Drizzle with extra-virgin olive oil, sprinkle with Parmesan and serve with crusty bread.
Nutrition
- 693kcals Calories
- 20.5g fat (6g saturated) Fat
- 84.9g Protein
- 49.2g (4.7g sugar) Carbs
- 2.5g Salt
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