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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The Roast Chicken
This recipe is made using our No-Fuss Roast Chicken recipe. Cook once and you can transform leftovers with our leftover chicken quick and easy recipes.
This recipe is made using our No-Fuss Roast Chicken recipe. Cook once and you can transform leftovers with our leftover chicken quick and easy recipes.
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Serves
2
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
The Roast Chicken
This recipe is made using our No-Fuss Roast Chicken recipe. Cook once and you can transform leftovers with our leftover chicken quick and easy recipes.
This recipe is made using our No-Fuss Roast Chicken recipe. Cook once and you can transform leftovers with our leftover chicken quick and easy recipes.
Get The Recipe
Serves
2
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
Unlock Mob Premium
The Roast Chicken
This recipe is made using our No-Fuss Roast Chicken recipe. Cook once and you can transform leftovers with our leftover chicken quick and easy recipes.
This recipe is made using our No-Fuss Roast Chicken recipe. Cook once and you can transform leftovers with our leftover chicken quick and easy recipes.
Get The Recipe
Press GO to start step-by-step mode and keep your screen awake as you cook.
Before you begin, you'll need to cook the No-Fuss Roast Chicken.
Step 1.
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 2.
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 3.
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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