recipes

Rustic Chicken and Cellentani Pasta Soup

In this recipe, the pasta is precooked, so it is a useful recipe to use up leftover pasta.

Serves 4- 5

Ingredients

• 100g cooked Roma Cellentani pasta
• 1 tbsp Roma Extra Virgin Olive Oil
• 1 onion, finely chopped
• 1 clove garlic, finely chopped
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• ½ tsp salt
• 120g cooked roast chicken, roughly chopped
• 1300ml chicken stock
• 1 bay leaf
• 1 sprig thyme

Method

1. Heat the olive oil in a large saucepan over a medium heat. Add the onion, carrot, celery, and salt, and sauté until softened. Add the garlic after a few minutes. This will take 6–7 minutes.
2. Add the bay leaf, thyme and stock. Simmer for 4 minutes.
3. Add the chicken and allow to simmer for 3-4 minutes.
4. Add the cooked pasta a few minutes before serving to heat through.
5. Remove the bay leave and thyme.
6. Ladle into warm bowls and serve immediately.