Roast chicken and vegetable soup recipe | delicious. magazine

Name: Roast chicken and vegetable soup recipe | delicious. magazine
Ingredients: 2 tbsp olive oil; 1 small onion, finely chopped; 2 celery sticks, finely chopped; 2 garlic cloves, crushed; 1.5 litres good chicken stock, hot; 150g small pasta shapes; 400g mixed summer vegetables, such as courgettes, carrots and green beans, chopped; 400g can cannellini beans, drained and rinsed; 2 cooked chicken breasts (see the Roast chicken Caesar salad recipe), skinned and meat shredded; Large handful fresh basil leaves; Extra-virgin olive oil, to serve; Grated Parmesan or Grana Padano, to serve

www.deliciousmagazine.co.uk

Leftover roast makes this chicken and vegetable soup so easy to make. Instead of potatoes it includes pasta and you can vary the vegetables with the season.

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Ingredients

2 tbsp olive oil
1 small onion, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, crushed
1.5 litres good chicken stock, hot
150g small pasta shapes
400g mixed summer vegetables, such as courgettes, carrots and green beans, chopped
400g can cannellini beans, drained and rinsed
2 cooked chicken breasts (see the Roast chicken Caesar salad recipe), skinned and meat shredded
Large handful fresh basil leaves
Extra-virgin olive oil, to serve
Grated Parmesan or Grana Padano, to serve