Banish the memory of overdried chicken breast to the recesses of your mind; this minestrone is big on flavour and tender bite sized morsels. There’s just enough pasta to keep this soup authentic, and of course what would soup be without fresh warm dinner rolls? Kids will wolf this down as easily as you will whip it up.
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/ Serving 5 people
/ Serving 5 people
bake-at-home bread rolls(ContainsGluten)
pasta shells(ContainsGlutenMay be present Egg)
To prepare the ingredients, chop the chicken breast into 2 cm pieces and finely chop the brown onion. Peel and crush the garlic. Slice the carrot (peeled) and zucchini into half moons, and thinly slice the celery. Crumble the chicken stock, pick the parsley leaves, and finely grate the Parmesan cheese.
In a large pot heat half of the olive oil over a medium-high heat. Cook the chicken breast pieces for 3 minutes, or until slightly golden on the outside. Note: the chicken will continue cooking in the soup. Set aside.
In the same large pot heat the remaining olive oil over a medium- high heat. Cook the brown onion, garlic, carrot and celery for 5 minutes, stirring occasionally, until softened. Add the diced tomatoes, zucchini, boiling water, crumbled chicken stock cube, cooked chicken pieces and pasta shells. Bring the soup to the boil and then reduce to a simmer for 10-12 minutes or until the chicken is cooked through and the pasta is “al dente”.
Meanwhile, place the bake-at-home dinner rolls on an oven tray and cook in the oven for 5 minutes to warm through.
To serve, divide the soup between bowls and top with the parsley and Parmesan cheese. Eat with the warm and crusty bread rolls. Enjoy!