This is a very tasty, nourishing soup, just great for the winter months and very simple to make too.
1 tablespoon sunflower oil
1 small leek, trimmed and chopped
1 medium potato, peeled and diced
1 large carrot, peeled and diced
175g / 6oz chicken breast fillet, chopped
600ml / 1 pint of chicken stock
300ml / 1/2 pint creamed tomatoes
1 teaspoon dried mixed herbs
60g / 2oz mini pasta twists
1 small / medium courgette finely chopped
Fresh chopped parsley to garnish (this is optional)
Peel and finely chop the leek, carrot, courgette, and dice the potato. Chop the chicken breast into 1.5cm cubes. Click on the picture below to enlarge it and see roughly what size we cut up the ingredients.
I cheated and bought a carton of creamed tomatoes from my local supermarket. You can make your own if you have a hand blender and a good sieve. Blend the tinned tomatoes in a container and press the mixture through a sieve, then discard any remaining seeds and tomato skins.
Put the oil into a large deep pan on a medium heat. When heated, add the leek, potato, and carrot and fry for 5 minutes, stirring frequently.
Add the chopped chicken and cook for a further 5 - 6 minutes until the chicken ihas turned grey / white.
Add chicken and cook
Pour in the stock, creamed tomatoes and the dried herbs, bring to the boil.
Reduce the heat and simmer for 20 minutes until all the vegetables are almost cooked.
Simmering Chicken and Pasta Soup
Add the pasta and diced courgettes and simmer for 8 - 10 minutes more or until the pasta is tender.
Add pasta to Chicken and Pasta Soup
Season to taste, and garnish with parsley, Serve piping hot with some very crusty bread.
This soup will keep in the fridge for 1 - 2 days and can also be frozen for up to one month
Chicken and Pasta Soup