serves
6
prep
45 minutes
cook
2 hours
difficulty
Easy
serves
6
people
preparation
45
minutes
cooking
2
hours
difficulty
Easy
level
Ingredients
- 6 skinless chicken thighs, bone in olive oil, for brushing and pan-frying
- 1 brown onion, finely diced
- 2 carrots, finely diced
- 3 celery stalks, finely diced
- 2 garlic cloves, crushed
- 2 zucchini, diced
- 2 tbsp chopped rosemary
- 400 g tinned crushed tomatoes
- 1 litre (4 cups) chicken stock
- 2 tsp finely chopped oregano, or 1 teaspoon dried
- 2 tsp finely chopped basil, or 1 teaspoon dried
- 45 g (½ cup) small pasta shells
- Grated Pecorino Romano or parmesan cheese, to serve
Instructions
Preheat the oven to 160°C. Line a baking tray with baking paper.
Brush the chicken thighs with olive oil and sprinkle with sea salt flakes and freshly ground black pepper. Place on the lined baking tray and bake for 25 minutes. Remove from the oven and rest for 10 minutes.
Meanwhile, heat a little olive oil in a large saucepan over medium heat and sauté the onion, carrot and celery for 10 minutes. Add the garlic, zucchini and rosemary and cook for a further 5 minutes.
Stir in the tomatoes, stock, oregano and basil, then simmer over low heat for 40 minutes.
Bring 2 litres (8 cups) salted water to the boil in a saucepan over high heat. Cook the pasta shells until almost al dente, then drain.
Remove the chicken meat from the bones and cut into 2 cm pieces. Add the pasta, chicken meat and any juices from the baking tray to the soup and simmer for a final 5 minutes.
Serve in deep bowls, scattered with the grated cheese.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
