Italian chicken soup

We love nourishing soup and this delicious chicken soup is ready in under an hour! Make this Italian chicken soup with Diamond pasta and fresh herbs to warm you on a winter’s night.

Serves: 5


2 tsp Olivado avocado oil & rosemary
4 Waitoa free range fresh chicken thighs
1 tbsp Superb Herb rosemary, chopped
1 tbsp Superb Herb oregano, chopped
2 garlic cloves, diced
1 onion, diced
2 carrots, diced
3 celery stalks, sliced
1 litre chicken stock
1 can Chantal Organics chopped tomatoes
½ pack (250g) Diamond seashells pasta
Salt and black pepper, to taste

To serve:
⅓ cup shaved parmesan


1.    In a large pot over medium heat add oil, onion and garlic. Sauté for 5 minutes, until soft then add all remaining ingredients except pasta. Bring to a simmer and cook for 20 minutes. Remove chicken and set aside.
2.    Add Diamond seashell pasta to the soup pot and cook for 5-10 minutes, or until tender, stirring often so it doesn't stick.
3.    Using two forks, shred the chicken then return it to the soup. 
4.    Season soup with salt and black pepper.
5.    Serve hot topped with parmesan cheese.