This is a classic British recipe for a chicken, vegetable and pasta soup cooked in a chicken stock base that's based on an Italian original.
Ingredients:
1 tbsp olive oil
2 chicken thighs, skinned
3 rindless rashers of streaky bacon
1 onion, finely chopped
10 fresh basil leaves, shredded
1 tsp fresh rosemary leaves, finely chopped
1 tbsp fresh flat-leaf parsley, chopped
2 potatoes, cut into 1cm cubes
1 large carrot, cut into 1cm cubes
2 small courgettes, cut into 1cm cubes
2 celery sticks, cut into 1cm cubes
1l chicken stock
200g fresh or frozen peas
90g stellette or other small, dried, soup paste
Parmesan cheese rinds (if available)
salt and freshly-ground black pepper, to taste
coarsely-shaved Parmesan cheese, to serve
fresh basil leaves, shredded, to garnish
Method:
Heat the oil in a large pan, add the chicken thighs and cook for about 5 minutes per sides. Remove with tongs or a slotted spoon and set aside.
Reduce the heat, add the bacon, onion and the herbs. Cook gently or 5 minutes, stirring frequently, then add the potatoes, carrot, courgettes and celery. Cook for 6 minutes more then return the chicken thighs to the pan, add the stock and bring the mixture to a boil. Reduce to a simmer, cover the pan and cook gently for 40 minutes, stirring occasionally.
At this point, remove the chicken thighs with a slotted spoon and set aside. Stir the peas and pasta into the soup along with any Parmesan rinds, if you have them, then bring back to a boil. Reduce to a simmer and cook, stirring frequently, for about 7 minutes or until the pasta is al dente.
In the meantime, take the chicken meat off the bones then cut the meat into 1cm pieces. Return the meat to the soup and allow to heat through. Adjust the seasonings to taste then remove the Parmesan rinds, ladle into warmed soup bowls. Garnish with the Parmesan shavings and the shredded basil leaves and serve immediately.
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