chicken, chilli and rosemary soup
How to make chicken, chilli and rosemary soup recipe
Serves 4, Total cooking time 10 minutes
Ingredients:
2 x 400 g (13 oz) cans cream of chicken soup
2 garlic cloves, crushed
1 red chilli, deseeded and finely chopped, plus extra to garnish
2 tablespoons finely chopped rosemary
crusty bread rolls, to serve
To garnish
finely chopped chives
chilli oil
Method:
Pour the soup into a saucepan, stir in the garlic, chilli and rosemary and bring to the boil. Reduce the heat to medium and cook for a few minutes or until piping hot.
Remove from the heat. Ladle into bowls, sprinkle with the chives and the remaining chopped chilli, to garnish, and drizzle with chilli oil. Serve immediately with crusty bread rolls.
For creamy chicken, chilli & rosemary pasta:
Cook 350 g (11½ oz) penne in a large saucepan of salted boiling water according to the packet instructions until ‘al dente’.
Meanwhile, heat 2 tablespoons olive oil in a large frying pan, add 2 chopped garlic cloves, 2 deseeded and finely chopped red chillies and 400 g (13 oz) chopped skinless chicken thigh fillets, and cook over a medium heat, stirring occasionally, for 8–10 minutes or until the chicken is sealed and cooked through.
Add 1 teaspoon dried rosemary and 200 ml (7 fl oz) crème fraîche. Drain the pasta, add to the frying pan and season. Toss to mix well, then serve immediately with a rocket salad. Total cooking time 20 minutes.
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| chicken, chilli and rosemary soup |
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