Tuscan chicken soup
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.