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Chicken, bacon and vermicelli soup

Recipe may contain gluten, peanuts, tree nuts, milk and soy.

A super speedy supper for those cold mid-week nights – we’ll bet you’ll already have most of the ingredients in the house.

11 Ingredients


  • 2 tbsp olive oil

  • 200g bought diced bacon

  • 1 brown onion, finely chopped

  • 500g chicken breast fillets, cut into 2cm pieces

  • 140g (1/2 cup) tomato paste

  • 400g can cannellini beans, rinsed, drained

  • 400g can creamed corn

  • 10 fresh thyme sprigs, plus extra to serve

  • 1L (4 cups) Massel Chicken Style Liquid Stock

  • 125g dried vermicelli pasta

  • Finely grated parmesan, to serve

3 Method Steps


  • Step 1

    Heat 1 tbs olive oil in a large saucepan over high heat. Add the bacon

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    (200g bought diced bacon) and cook, stirring, for 3-4 minutes or until crispy. Transfer the bacon to a plate.


  • Step 2

    Heat the remaining oil in the pan over medium-high heat. Add the onion (1 brown onion, finely chopped) and chicken (500g chicken breast fillets, cut into 2cm pieces) to the pan and cook, stirring, for 6 minutes or until golden and cooked through. Add the tomato paste (140g (1/2 cup) tomato paste), beans (400g can cannellini beans, rinsed, drained), corn (400g can creamed corn), thyme (10 fresh thyme sprigs, plus extra to serve) and stock (1L (4 cups) Massel Chicken Style Liquid Stock). Season. Cover. Bring to the boil.

  • Step 3

    Add the pasta (125g dried vermicelli pasta) to the chicken mixture and cook for 6 minutes or until the pasta is al dente. Divide the soup among serving bowls. Top with bacon, extra thyme and parmesan (Finely grated parmesan, to serve) to serve.
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Recipe Notes

To prep ahead: Make the soup up to the end of step 2. Place in an airtight container and freeze for up to 3 months. To serve, reheat and continue cooking from step 3.

Nutritional Information

Per serving

  • 648

  • 2711 kj

  • 23.3g

  • 6.9g

  • 11.4g

  • 50.1g

  • 53.4g

All quantities above are averages

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