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.
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 1Heat 1 tbs olive oil in a large saucepan over high heat. Add the bacon(200g bought diced bacon) and cook, stirring, for 3-4 minutes or until crispy. Transfer the bacon to a plate.
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Step 2Heat 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 3Add 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.
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.
All quantities above are averages