Chicken, pasta & pesto chunky soup
- Esther Clark
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Serves 4
Easy
Prep: 5 mins
Cook: 25 mins
A star rating of 5 out of 5.5 ratingsRate
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Use up leftover roast chicken and add a few storecupboard staples to make this hearty, warming soup
High-protein
Low sugar
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Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp olive oil
-
1 onion
finely chopped
-
1 garlic clove
crushed
-
pinch of chilli flakes
-
4 tbsp tomato purée
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400g can chopped tomatoes
-
pinch of sugar
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700ml chicken stock
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250g leftover cooked roast chicken
shredded
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100g macaroni
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50g basil
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40g parmesan
grated, plus extra to serve
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½ lemon
zested and juiced
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30g pine nuts
blanched almonds or hazelnuts
-
60ml extra virgin olive oil
plus extra to serve
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Nutrition: per serving
-
kcal521
-
fat31g
-
saturates6g
-
carbs28g
-
sugars9g
low
-
fibre4g
-
protein31g
high
-
salt1.33g
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Method
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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.
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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.
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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.
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A star rating of 5 out of 5.5 ratings
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