Chicken Soup with Pesto

PREP 15 MIN
•
COOK  30 MIN

EF

GF

Number of servings
2
Ingredients

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

Methodbased on 2 servings
1

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.

2

Add courgette, passata and stock. Bring to a boil, reduce to a gentle simmer, cover and cook for 15 minutes.

3

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.

4

To serve, divide soup between bowls, add pesto, scatter over parmesan and season to taste.

Nutritional Informationper serving

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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