Chicken Thyme Soup

• 1 tbsp olive oil
• 8 oz ground chicken
• 1 None onion, chopped
• 1 None carrot, chopped
• 2 cloves garlic, crushed
• 8 cups chicken stock
• 2 tsp dried thyme leaves
• 1 None dried bay leaf
• 1 can (15 oz) mixed beans or pink beans, drained and rinsed
• 1 cup orzo pasta
• 1 None tomato, seeded and chopped
• None None Chopped parsley, to serve
• None None FOR THE CROUTONS
• 1/4 None sourdough loaf or baguette, sliced, torn
• 2 tbsp olive oil
• 1/4 cup shaved Parmesan cheese

1. Heat oil in a large saucepan on high beat. Add ground chicken. Cook 2-3 mins, until well browned, breaking up lumps with the back of a spoon as it cooks. Reduce heat to low. Add onion, carrot and garlic. Cook, stirring, 3-4 mins, until tender.
2. Add stock, thyme and bay leaf. Bring to a boil. Reduce heat to low. Stir in beans and pasta. Simmer 10-12 mins, until pasta is tender. Season. Remove from heat. Stir in tomato.
3. Meanwhile, for the croutons, preheat oven to 350u0b0F. Line a baking pan with parchment paper. Place bread on pan. Drizzle with oil. Sprinkle with cheese. Bake 8-10 mins, until golden and cheese melts.
4. Serve soup topped with croutons and parsley.

olive oil, ground chicken, onion, carrot, garlic, chicken stock, thyme, bay leaf, mixed beans, orzo pasta, tomato, parsley, croutons, sourdough, olive oil, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/30655 (may not work)