About this recipe:A lovely chicken minestrone soup recipe. I make this once a week at least in the winter. Serve with a garlic loaf for a hearty meal. It's an excellent recipe to get veggies into your children, my son loves it and doesn't complain about the vegetables!
500g chicken thigh fillets, diced
1 onion, sliced
1 clove garlic, crushed
2 bacon rashers, diced
1 stick celery, chopped
1 carrot, chopped
400g tin chopped tomatoes
400g tin red kidney beans, rinsed and drained
750ml chicken stock (from a cube is fine)
5 tablespoons small soup pasta
2 tablespoons chopped fresh oregano (optional)
1 tablespoon fresh chopped parsley
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Method Prep:15min › Cook:30min › Ready in:45min
Heat butter in pan and add chicken, onion, garlic and bacon. Cook stirring until chicken is almost cooked.
Stir in celery and carrot and cook 5 minutes. Stir in tomatoes, beans, stock and pasta. Give a stir so that pasta does not stick.
Bring to boil and simmer uncovered about 30 minutes or until slightly thickened. Stir in herbs, simmer uncovered 5 minutes.