Tus­can chicken soup

NEXT (New Zealand) - - Food -

6 boneOlive skin­lessoil,in for chicken brush­ing thighs,and pan-fry­ingSea salt

Freshly ground black pep­per

1 brown onion, finely diced

2 car­rots, finely diced

3 cel­ery stalks, finely diced

2 gar­lic cloves, crushed

2 cour­gettes, diced

2 Tbsp chopped rose­mary

400g tinned crushed toma­toes

1 litre (4 cups) chicken stock 2 tsp finely chopped oregano, or 1 tsp dried 2 tsp finely chopped basil, or 1 tsp dried

45g (½ cup) small pasta shells Grated pecorino ro­mano or parme­san cheese, to serve

1 Pre­heat oven to 160°C (fan-forced). Line a bak­ing tray with bak­ing pa­per. Brush chicken thighs with olive oil and sprin­kle with salt and freshly ground black pep­per.

2 Place on the lined bak­ing tray and bake for 25 min­utes. Re­move from the oven and rest for 10 min­utes. Mean­while, heat a lit­tle olive oil in a large saucepan over medium heat and sauté the onion, car­rot and cel­ery for 10 min­utes.

3 Add the gar­lic, cour­gette and rose­mary and cook for a fur­ther 5 min­utes.

4 Stir in the toma­toes, stock, oregano and basil, then sim­mer over low heat for 40 min­utes.

5 Bring 2 litres (8 cups) salted wa­ter to the boil in a saucepan over high heat. Cook the pasta shells un­til al­most al dente, then drain.

6 Re­move the chicken meat from the bones and cut into 2 cm pieces. Add the pasta, meat and any juices from the bak­ing tray to the soup and sim­mer for a fi­nal 5 min­utes.

7 Serve in deep bowls, scat­tered with the grated cheese.

Serves 6.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.