Ingredients
- 6 skinless chicken thighs, bone in
- Olive oil, for brushing and pan-frying
- Sea salt flakes and freshly ground black pepper, to season
- 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
- 400g tin crushed tomatoes
- 1L chicken stock
- 2 tsp finely chopped, or 1 tsp dried, oregano
- 2 tsp finely chopped, or 1 tsp dried, basil
- 45g (½ cup) small pasta shells
- Grated pecorino romano or parmesan cheese, to serve
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Method
Step 1.
Preheat the oven to 160C (fan-forced). 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.
Step 2.
Meanwhile, heat a little olive oil in a large saucepan over medium heat and saute the onion, carrot and celery for 10 minutes. Add the garlic, zucchini and rosemary, and cook for a further 5 minutes.
Step 3.
Stir in the tomatoes, stock, oregano and basil, then simmer over low heat for 40 minutes.
Step 4.
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.
Step 5.
Remove the chicken meat from the bones and cut into 2cm 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.
Serves 6 |
