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CHICKEN, BACON, AND VERMICELLI SOUP











TOTAL TIME: 20 MIN

SERVINGS: 4

CALORIES/SERVING: 707 CALS PER SERVING


INGREDIENTS


2 tbsp olive oil 200g bought diced bacon 1 brown onion, finely chopped 500g chicken breast fillets, cut into 2cm pieces 140g (1/2 cup) tomato paste 400g can cannellini beans, rinsed, drained 400g can creamed corn 10 fresh thyme sprigs, plus extra to serve 1L (4 cups) Massel Chicken Style Liquid Stock 125g dried vermicelli pasta Finely grated parmesan, to serve



METHOD



1. Heat 1 tbs olive oil in a large saucepan over high heat. Add the bacon

and cook, stirring, for 3-4 minutes or until crispy. Transfer the bacon to a plate.

2. Heat the remaining oil in the pan over medium-high heat. Add the onion and chicken to the pan and cook, stirring, for 6 minutes or until golden and cooked through. Add the tomato paste, beans, corn, thyme, and stock. Season. Cover. Bring to the boil.

3. Add the pasta to the chicken mixture and cook for 6 minutes or until the pasta is al dente. Divide the soup among serving bowls. Top with bacon, extra thyme, and parmesan to serve.



NUTRITION

Calories 707 cal

Protein 46.0g

Total Fat 32.7g

- saturated 8.4g

Carbohydrate 53.8g

- sugars 11.6g

Sodium 1.6g

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