The nights have been getting a little colder lately and with cold winter nights ahead of us, I thought you might enjoy a a few soup recipes. This one is a meal in a bowl and really simple to make. It’s healthy and has enough substance to fill you up. (enough for 4 people)
What you need
3 or 4 skinless boneless chicken breasts (about 400g)
1 tablespoon butter
3 spring onions sliced
1 teaspoon crushed garlic
1 litre chicken stock
1 tin chickpeas drained
1 red pepper diced
1 green pepper diced
Palm of chopped fresh herbs (buy the mixed herbs for chicken)
Salt and pepper
100g elbow pasta or pasta shells
In a large pot on a medium to high heat, melt the butter and then add the garlic, spring onions and chicken pieces. Stir fry for about 4-5 minutes until the chicken is white.
Add the herbs, chickpeas and stock and bring to the boil.
Season with salt and pepper , reduce the heat to a slow simmer, place the lid on the pot slightly askew to allow some of the steam to escape and simmer for 1 hour.
Add the chopped peppers and the pasta shells, give it a stir to ensure that the pasta is covered by the stock, place the lid back on simmer for a further 20 minutes or so or until the pasta is cooked.
before serving, bring the heat up again to heat thoroughly.
Serve immediately with a few croutons tossed over to soup and some nice warm ciabatta.