Chicken Minestrone
4
peopleServes
10
minutesPreparation Time
30
minutes Stove TopCooking Time
Ingredients
- 1 tbsp olive oil
- 1 onion, peeled and diced
- 2 carrots, peeled and diced
- 2 sticks celery, diced
- 500 g chicken thigh fillets, diced
- 1/2 tbsp McCormick Garlic Powder
- 1 tsp McCormick Cayenne Pepper Ground
- 1 tbsp McCormick Paprika Smoked
- 1/2 tbsp McCormick Mixed Herbs
- 1/2 tbsp McCormick Rosemary Leaves
- 800 g can diced tomatoes
- 1 Litre chicken stock or water
- McCormick Adjustable Grinder Sea Salt
- McCormick Adjustable Grinder Black Peppercorns
- 2 zucchinis, diced
- 100 g pasta (spaghetti pieces, risoni, penne)
- 1 cup kale, shredded
- 1 cup diced bacon or pancetta, cooked until crispy
Directions
- Heat oil in a large deep saucepan on medium-high and add onion, carrots, celery and sauté until vegetables start to soften.
- Add chicken and cook for 5 minutes.
- Stir in McCormick Garlic Powder, Cayenne Pepper, Paprika Smoked, Mixed Herbs, Rosemary Leaves and cook for a further 1 minute. Add tomatoes, and stock, season to taste with McCormick Sea Salt and Black Pepper, and then bring to the boil with the lid on.
- Once boiling, stir in the zucchini and pasta and cook for 10 minutes until vegetables are cooked and pasta is soft.
- Stir in the kale and serve in bowls topped with crispy bacon.
- Stir in the kale and serve in bowls topped with crispy bacon.
Recipe Tip
Add an extra 1 tsp McCormick Cayenne Pepper if you like it very spicy!
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