Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 2 tbs olive oil

  3. 1 medium onion, diced

  4. 1 clove garlic, chopped

  5. 1 carrot, chopped

  6. 2 sticks celery, chopped

  7. 400g can diced tomatoes

  8. 4 cups (1 litre) chicken stock

  9. 100g small pasta shapes

  10. 400g can chickpeas, rinsed and drained

  11. 2 tbs chopped continental parsley

  12. 1 small BBQ chicken, breast meat only, skin removed & shredded

  13. Shaved parmesan cheese

Instructions Jump to Ingredients ↑

  1. Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring for 1-2 minutes. Add carrot and celery and cook, stirring occasionally for 3-4 minutes or until softened.

  2. Add diced tomatoes, chicken stock and 1 cup of water and bring to the boil. Add pasta, stir until it comes back to the boil, then cook for 8-10 minutes or until tender.

  3. Stir through chickpeas, parsley and chicken, bring back to a simmer and season to taste. Soup should be thick and hearty. Ladle hot soup into large bowls, sprinkle with parmesan. Serve immediately with crusty fresh bread.


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