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Categories:
olive oil ground chicken onion carrot garlic chicken stock thyme bay leaf mixed beans orzo pasta tomato parsley baguette olive oil Parmesan cheese
Viewed: 94 - Published at: 4 years agoIngredients
- 1 tablespoon olive oil
- 8 ounces ground chicken
- 1 onion chopped
- 1 carrot chopped
- 2 cloves garlic crushed
- 8 cups chicken stock
- 2 teaspoons dried thyme leaves
- 1 bay leaf dried
- 15 ounces mixed beans or pink beans, drained and rinsed
- 1 cup orzo pasta
- 1 tomato seeded and chopped
- chopped parsley to serve
- 1/4 sourdough loaf or baguette, sliced, torn
- 2 tablespoons olive oil
- 1/4 cup shaved Parmesan cheese
Method
- 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.
- 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.
- Meanwhile, for the croutons, preheat oven to 350°F. 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.
- Serve soup topped with croutons and parsley.
