Morning my loves. I’m sharing a super comforting and soothing chicken stew dish. The ultimate mid week/leftover Sunday roast chicken meal. Enjoy! x
INGREDIENTS – SERVES FIVE
SOUP-
1 tsp butter
1 onion, diced
2 carrots, diced
1 fennel, diced
3 garlic cloves, diced
3 celery stick, sliced
1 tsp thyme
1 can chopped tomatoes
400ml boiling water
salt and pepper
1 roasted chicken, skinned, shredded or 5 large handfuls of leftover roast chicken, shredded
TOPPING –
1 handful of pine nuts
bunch parsley
zest and juice of 1 lemon
4 tbsp olive oil
water
TO SERVE –
handful of grated parmesan
METHOD
Melt the butter in a pan, add the onion, carrots, fennel, garlic celery and sweat over a low heat for 15 minutes.
Add the thyme, tomatoes, stock, a good pinch of salt and pepper and the stock.
Stir through the cooked chicken.
Cook on a low heat for 15 minutes.
Meanwhile blend the topping in a blender until smooth and pesto like.
Dish up the soup and top with the parsley pesto.
Scatter over the cheese.
Enjoy x