Campbell’s 100% natural, RSPCA approved chicken stock gives this hearty, family-style soup plenty of flavour and a boost of goodness to get you through winter days.
Ingredients2 TbspOlive oil1Onion, finely chopped2Carrots, finely diced2Celery stalks, finely diced2Garlic cloves, crushed4Boneless chicken thighs, skin removed, chopped (Main)2 TbspChopped rosemary1 canChopped tomatoes, 400g1 LtrCampbell’s Chicken Stock (Main)2 cupsSilverbeet, chopped80 gPasta shapes, choose small shapes, cooked to packet instructions1 bowlGrated parmesan cheese, to serveDirectionsHeat the olive oil in a large heavy-based saucepan over medium heat. Gently fry the onion, carrot, celery and garlic for 5 minutes. Add the chicken and stir-fry a further 5 minutes.Add the rosemary, tomatoes and chicken stock, cover with the lid ajar and simmer for 30 minutes.Add the silverbeet and cooked pasta, cook a further 5 minutes to wilt silverbeet.Serve with parmesan.SaveShare this articleCopy LinkEmailFacebookTwitter/XLinkedInReddit