Monday night soup
Italian chicken soup
Serves 4
2 Tbsp olive oil 1 onion, finely chopped 2 carrots, finely diced 2 celery stalks, finely
diced 2 cloves garlic, crushed 4 skinless, boneless
chicken thighs, chopped 2 Tbsp chopped rosemary 400g can chopped
tomatoes 1 Ltr Campbell’s 100%
natural chicken stock 2 cups chopped silverbeet
leaves 80g small pasta shapes, cooked to packet instructions Grated parmesan, to serve Heat the olive oil in a large heavy-based saucepan over medium heat. Gently fry the onion, carrot, celery and garlic for 5 minutes. Add the chicken and stir-fry a further 5 minutes. Add the rosemary, tomatoes and chicken stock, cover with the lid ajar and simmer for 30 minutes. Add the silverbeet and cooked pasta, cook a further 5 minutes to wilt silverbeet. Serve with parmesan.