Hearty Pesto and Chunky Chicken Broth
A hearty,meaty and wholesome soup perfect for cocklewarming in these cold winter months also quite a healthy option too and good for using up leftover vegetables.
- RYVITA® Multigrain Crispbread
- 1 tablespoon olive oil
- 2 skin on chicken breasts
- 2 red onions, coarsely chopped
- 3 level tablespoons plain flour
- 2 pints chicken stock
- Large tablespoon tomato puree
- 4oz mini pasta (farfalline)
- 4oz broccoli(cut into small trees)
- 2oz fine green beans(cut in half)
- 1 large carrot (diced)
- 4 teaspoons red pesto (chilli variety if you’re feeling spicy and maybe a little saucy)
- Salt and Pepper
1.Heat up your oil in a large pan and fry off your chicken breasts for about 5 minutes until golden.
2.Toss in your chopped onions that aren't too finely chopped because they will burn otherwise. Fry all of this off for another 5 minutes until you start to smell that caramelised oniony whiff that we all love!
3.Sprinkle over your flour so all the juices absorb into it and keep stirring.(add a small bit of liquid in case it goes too thick)
4.Beforehand,in a jug, combine the stock and tomato puree and season it and then pour all of this into your pan. Listen to the sizzle......(if it doesn't sizzle just turn up the heat and go SSSSZZZZZ yourself....) Bring all of this to a rollicking boil, stirring lots and then turn down the heat, put a lid on it (the pan not you) and simmer for about 10 to 15 minutes.
5.The chicken should be cooked enough by now, so remove it and place aside for a minute. Turn up the heat and get the boiling going again and then throw into the pan your mini pasta shapes and cook them off.(mini pasta only takes about 5 mins to cook) lower the heat once it gets going.
6 While this happens, cut up the chicken breasts into chunky bits, I don't eat the skin but you can leave it if you like it.
7.Two minutes after you put the pasta in, add the vegetables and boil these up too. These don't take long either because you should've chopped them small enough.
8.So, after about 5 or 6 minutes all of the pasta and veg should be tender. Add your pesto(you can use any variety, preferably red though) and finally your chicken, stir it all up, check for seasoning and pour into fancy soup bowls. I like to serve it with Ryvita Multigrain crispbread as we all eat that one (even the other half and that's saying something!)
9.If you dunk the crispbread in the soup while it's still hot then it goes all soft and gooey and rather blooming delicious..
10 Then sit back and let your family bestow you with love and attention while they revel in the wonder that is your marvellously inventive homecooking...everyones a winner!!!