Chicken carbonara soup
https://www.coop.co.uk/recipes/chicken-carbonara-soup
This creamy chicken soup is inspired by the flavours of a classic carbonara. If you don't have broken spaghetti, use any odds and ends of pasta you have to hand
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Feeds
4
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Ready in
1 hour
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 18g
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Ingredients
- 2 tbsp Co-op olive oil
- 3 Co-op British chicken thighs, skin removed
- 100g Co-op diced pancetta
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 1.2 litres chicken stock, made with 1 stock cube
- 50g Co-op Parmesan wedge, finely grated, plus extra to serve, and the rind (optional, see tip)
- 70g Co-op spaghetti, broken into small pieces
- 100ml Co-op double cream
- 4 tbsp flat leaf parsley, finely chopped
- Crusty bread, to serve
Method
- In a large saucepan, heat the oil over a medium heat and fry the chicken thighs for 5 mins, turning occasionally, until golden
- Remove from the pan and set aside
- In the same pan, fry the pancetta for 3 mins, until just starting to colour
- Add the onions and garlic and fry for a further 3-4 mins, until the onions are soft but not coloured
- Return the chicken to the pan along with the stock and parmesan rind, if using
- Bring to the boil, cover and simmer for 30 mins
- Remove the chicken thighs with tongs and cover with tin foil
- Add the broken spaghetti to the pan and cook for 10 mins
- Meanwhile, shred the meat from the chicken thighs and discard the bones
- A couple of minutes before the spaghetti is cooked, return the chicken to the pan and heat through thoroughly for a further 2 mins
- Turn off the heat and stir in the cream, grated parmesan and parsley
- Remove the parmesan rind and divide the soup between four bowls
- Serve with extra parmesan, a generous grind of black pepper and crusty bread, if you like
TIP:
When you come to the end of your Parmesan wedge, don’t throw the rind away! Keep it in the freezer and add to soup, stews or sauces
