Chicken Minestrone Soup
- 1 T olive oil
- 2 chicken thighs
- 3 pieces cooked and chopped bacon
- 1 onion finely chopped
- a few shredded basil leaves
- a few finely chopped rosemary leaves
- 2 potatoes cut to bite size
- 1 large carrot cut to bite size
- 2 small zucchini
- 1-2 celery sticks
- 4 C chicken stock
- 1 3/4 C peas frozen
- 1 C small pasta
- Fry chicken thighs about 5 minutes each side. Remove chicken and add bacon, onion and herbs and cook gently for 5 minutes. Add carrots, celery, potatoes and zucchini and cook 5-7 minutes. Return chicken to pan, add stock and bring to a boil. Cover and cook on low 30-40 minutes. Remove chicken thighs. Add peas and pasta. Return to a boil, then to a simmer for 5 minutes to cook pasta. Meanwhile remove and chop chicken and return it to the soup.
olive oil, chicken thighs, bacon, onion, basil, rosemary leaves, potatoes, carrot, zucchini, celery, chicken, peas frozen, pasta
Taken from www.epicurious.com/recipes/member/views/chicken-minestrone-soup-50172738 (may not work)