Roast chicken and vegetable soup
- Published: 31 Aug 09
- Updated: 18 Mar 24
Use the remaining chicken from the roast chicken caesar salad recipe to make this soup. The carcass and wings can be used to make stock.
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Serves 4
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Takes 15 minutes to make, 15 minutes to cook
Ingredients
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 celery sticks, finely chopped
- 2 garlic cloves, crushed
- 1.5 litres good chicken stock, hot
- 150g small pasta shapes
- 400g mixed summer vegetables, such as courgettes, carrots and green beans, chopped
- 400g can cannellini beans, drained and rinsed
- 2 cooked chicken breasts (see the Roast chicken Caesar salad recipe), skinned and meat shredded
- Large handful fresh basil leaves
- Extra-virgin olive oil, to serve
- Grated Parmesan or Grana Padano, to serve
Method
- Heat the oil in a large saucepan over a low heat and gently cook the onion, celery and garlic for 8 minutes until softened but not coloured.
- Add the chicken stock, bring to the boil, then add the pasta and cook for 2-3 minutes. Add the courgettes, carrots and green beans and simmer for a further 5 minutes until everything is almost tender.
- Season well, stir in the cannellini beans, chicken and basil and heat through for a few minutes.
- Drizzle with extra-virgin olive oil, sprinkle with Parmesan and serve with crusty bread.
- Recipe from September 2009 Issue
Nutrition
- Calories
- 693kcals
- Fat
- 20.5g fat (6g saturated)
- Protein
- 84.9g
- Carbohydrates
- 49.2g (4.7g sugar)
- Salt
- 2.5g
delicious. tips
Vary the vegetables in this soup according to what’s in season, so you can enjoy it all year round.
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