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30 Minutes
Chicken

Italian Chicken and Vegetable Soup with Gremolata

  • Family Friendly
  • Fast

This soup is like a gentle rub on the back from your nonna – deeply comforting and soothing. A restorative, tomato-y broth is sweetened with caramelised chicken and loaded up with herbs, soft macaroni and a squeeze of lemon for cheek-pinching happiness.

Recipe

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1

Cook Chicken

Chop chicken into bite-sized pieces. Heat 20ml (1 tablespoon) oil in a large saucepan over medium heat. Add chicken with ⅛ teaspoon salt and cook for 2–3 minutes to caramelise. Turn chicken over and cook for a further 1–2 minutes. While chicken is cooking, continue with step 2.

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2

Prepare Vegetables

Slice celery into half-moons. Peel and crush garlic.

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3

Cook Vegetables

Once the chicken has caramelised, add celery and a sprinkle of salt and cook, stirring, for 2–3 minutes or until softened slightly. Add garlic and cook, stirring, for 30 seconds or until fragrant.

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4

Simmer Soup

Add Italian Kitchen Herbs, 750ml (3 cups) boiling water, tomatoes and stock cube to the saucepan and bring to the boil. Add macaroni, return to a high simmer and cook for 8–9 minutes or until pasta is cooked through and vegetables are tender. While macaroni is cooking, continue with step 5.

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5

Make Gremolata

Zest and juice lemon. Pick parsley leaves from their stems and roughly chop. Place remaining olive oil, lemon zest, juice, parsley and parmesan in a bowl with a pinch of salt and pepper and stir to combine. Set aside.

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6

Plate Up

Roughly chop baby spinach leaves and stir through soup until just wilted. Season soup with salt and pepper. Divide between bowls and top with gremolata to serve.

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Italian Chicken and Vegetable Soup with Gremolata

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