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chicken minestrone soup with pancetta
serves: 5 calories: 351kcal fat: 12g carbs: 36g protein: 27g
chicken minestrone soup with pancetta

Ingredients

  • 2 tsp olive oil
  • 1 carrot, diced
  • 1 red onion, diced
  • 1 celery stick, diced
  • 1 courgette, diced
  • 3 garlic cloves, crushed
  • 250g pancetta (optional)
  • 1 tbsp tomato puree
  • 1 can tomatoes
  • 1 tsp sugar
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp oregano
  • Handful fresh basil
  • 1.5L chicken stock (2 chicken stock pots)
  • 150g small pasta
  • 100g kale
  • 2 chicken breasts (approx 300g)
  • Parmesan to top (optional)

Method

  1. Preheat the oven to 180 degrees Celsius.
  2. Season the chicken breasts with salt and pepper, wrap loosely in a tin foil parcel, and place in the oven to cook for 20 minutes.
  3. Sweat the carrot, onion, celery, courgette, and pancetta in 2 tsp olive oil for 8-10 minutes on medium heat.
  4. Add the garlic and oregano for a further minute.
  5. Add the tomato puree and cook for another minute.
  6. Add the can of tomatoes, sugar, stock, salt, pepper, and basil; bring to a simmer and put the lid on to simmer for 20 minutes.
  7. Add the pasta and kale and cook for a further 10 minutes with the lid off or until pasta is cooked (depending on your pasta choice it might be more or less!).
  8. When the chicken is ready, shred with 2 forks and add to the soup; mix well.
  9. Serve with parmesan on top.