Chicken Soup with Pesto
PREP 15 MIN•COOK 30 MIN
EF
GF
Number of servings
2
1 onion finely chopped
1 celery stalk diced
1 garlic clove minced
200g skinless chicken thighs diced
1 courgette (medium) diced
1⁄2 cup (125g) tomato passata
3 cups (750ml) chicken stock
100g green beans trimmed & cut into 2cm lengths
70g macaroni or small elbow pasta, dried (or gluten free)
salt & pepper, to taste
1 tbs basil pesto
1 tsp parmesan grated
Heat a large non-stick saucepan over medium heat. Add onion and celery and cook for 5 minutes until soft. Add garlic and chicken and cook for a few more minutes until fragrant.
Add courgette, passata and stock. Bring to a boil, reduce to a gentle simmer, cover and cook for 15 minutes.
Add beans and macaroni and cook for a further 10 minutes until pasta is cooked (you may need to add a little more liquid), season with salt and pepper.
To serve, divide soup between bowls, add pesto, scatter over parmesan and season to taste.
Energy (kJ)
1666 kJ / 398 cals
Protein
27.7 g
Fat
16.3 g
Sat. Fat
4.4 g
Carbs
32.4 g
Sugar
6.5 g
Fiber
5.2 g
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