Campbell’s 100% natural, RSPCA approved chicken stock gives this hearty, family-style soup plenty of flavour and a boost of goodness to get you through winter days.
Ingredients
2 Tbsp | Olive oil |
1 | Onion, finely chopped |
2 | Carrots, finely diced |
2 | Celery stalks, finely diced |
2 | Garlic cloves, crushed |
4 | Boneless chicken thighs, skin removed, chopped (Main) |
2 Tbsp | Chopped rosemary |
1 can | Chopped tomatoes, 400g |
1 Ltr | Campbell's Chicken Stock (Main) |
2 cups | Silverbeet, chopped |
80 g | Pasta shapes, choose small shapes, cooked to packet instructions |
1 bowl | Grated parmesan cheese, to serve |
Directions
- Heat the olive oil in a large heavy-based saucepan over medium heat. Gently fry the onion, carrot, celery and garlic for 5 minutes. Add the chicken and stir-fry a further 5 minutes.
- Add the rosemary, tomatoes and chicken stock, cover with the lid ajar and simmer for 30 minutes.
- Add the silverbeet and cooked pasta, cook a further 5 minutes to wilt silverbeet.
- Serve with parmesan.