Chicken Thyme Soup

Name: Chicken Thyme Soup
Ingredients: 1 tbsp olive oil; 8 oz ground chicken; 1 None onion, chopped; 1 None carrot, chopped; 2 cloves garlic, crushed; 8 cups chicken stock; 2 tsp dried thyme leaves; 1 None dried bay leaf; 1 can (15 oz) mixed beans or pink beans, drained and rinsed; 1 cup orzo pasta; 1 None tomato, seeded and chopped; None None Chopped parsley, to serve; None None FOR THE CROUTONS; 1/4 None sourdough loaf or baguette, sliced, torn; 2 tbsp olive oil; 1/4 cup shaved Parmesan cheese

16 ingredients

4 steps

Ingredients

1 tbsp olive oil
8 oz ground chicken
1 None onion, chopped
1 None carrot, chopped
2 cloves garlic, crushed
8 cups chicken stock
2 tsp dried thyme leaves
1 None dried bay leaf
1 can (15 oz) mixed beans or pink beans, drained and rinsed
1 cup orzo pasta
1 None tomato, seeded and chopped
None None Chopped parsley, to serve
None None FOR THE CROUTONS
1/4 None sourdough loaf or baguette, sliced, torn
2 tbsp olive oil
1/4 cup shaved Parmesan cheese

Directions

1

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.
2

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.
3

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.
4

Serve soup topped with croutons and parsley.