Chicken Soup with Pesto
PREP 15 MIN•COOK 30 MIN
Number of servings
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 chicken 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 cheese and season to taste.
1666 kJ / 398 cals
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