This was good for the soul this soup and quick to make. Instead of using the 2 ripe tomatoes, diced, in this recipe, I cut back on the stock and added a 425g can of crushed tomatoes in stead. Instead of ditalini pasta I used tiny star shaped Italian pasta and a bit extra than stated, to thicken up the soup. The recipe also states to use chicken thighs but I used 1 chicken breast instead.. It was very tasty but Monet didn't think much of it. Typical.
*Taken from Family Circle Book 'Quick Short Chicken Recipes' published 1999*
Ingredients
1 tbs oil
1 carrot, sliced
1 leek, chopped
2 chicken thigh fillets, cut into 2cm pieces
1/4 cup ditalini pasta
1 litre vegetable stock
2 ripe tomatoes, diced
Method
Heat the oil in a saucepan and cook the carrot and leek over medium heat for 4 minutes, or until soft. Add the chicken and cook for a further 2 minutes, or until the chicken has changed colour.
Add the pasta and the vegetable stock, cover and bring to the boil. (I added the can of tomatoes at that time too.) Reduce the heat and simmer for 10 minutes, or until the pasta is cooked. Add the tomato halfway through cooking. Season to taste with salt and freshly ground pepper. Serve with fresh crusty bread.
Serves 4
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