This chicken pistou soup is a serious upgrade on your student days of pesto pasta. It's a quick, tasty soup that's suitable all year round.
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Serves
2
Third of a Leftover Roast Chicken
Leek
Celery Stalk
Fennel
Garlic Clove
Chicken Stock
Ditalini
Courgette
Cherry Tomatoes
Fresh Dill
Lemon
Pesto
Extra Virgin Olive Oil
Fine Sea Salt
Black Pepper
Serves
2
Third of a Leftover Roast Chicken
Leek
Celery Stalk
Fennel
Garlic Clove
Chicken Stock
Ditalini
Courgette
Cherry Tomatoes
Fresh Dill
Lemon
Pesto
Extra Virgin Olive Oil
Fine Sea Salt
Black Pepper
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Step 1.
This recipe uses up leftover Roast Chicken, so you'll need to have some leftovers to hand to try this recipe.
Step 2.
Cut the leek, celery and fennel bulb into a small-ish dice. Crush the garlic. Set a large saucepan over a medium-high heat and add a good glug of olive oil. Tip in the diced veggies with a pinch of salt and cook for 7-8 mins until just starting to soften. Tip in the garlic for another 1-2 mins.
Step 3.
Add in the chicken stock and bring to a boil. Season with a little salt and then add the pasta. Cook for 8 mins until just cooked. While the pasta cooks, cut the courgette into a small dice and quarter the tomatoes. Once the pasta is al dente, add the courgette and tomatoes for 2 mins.
Step 4.
Shred the leftover chicken and add to the pan for the final minute to warm through. Season to taste and add chopped dill and lemon juice to finish. Divide the soup between warm bowls and top with plenty of pesto.
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