-
Prep time
15 minutes
-
Cook time
20 minutes
-
Serves
2-4
Author Notes
Here's a puzzle that solves itself. Throw together the best comfort staples -- rotisserie chicken, a simple-blitz pesto, easy egg noodles -- and you have the antidote to leftovers and dreary days.
Wee tip: Whip the pesto up while you're keeping the soup company. You'll have everything to hand when the pot is done. —Boucher's Girl
Continue After Advertisement
Ingredients
- Soup Base
-
1/2
rotisserie chicken (skin on) -- hot/room temperature
-
1 packet
egg noodles (125g per person)
-
1 liter
liquid chicken stock
-
1 tablespoon
extra virgin olive oil
-
1
leek
-
1
celery stalk
-
2
carrots, medium
-
1
courgette/zucchini (175g)
-
1 pinch
thyme leaves or Herbes de Provence
-
salt and pepper to taste
- Parsley Pesto (double recipe)
-
1 bunch
flat-leaf parsley, large (200g) -- stems removed
-
1/2 cup
extra virgin olive oil, scant (100ml)
-
1
garlic clove, large
-
20 grams
parmesan (grated)
-
1 teaspoon
salt and pepper (each)
Directions
- Soup Base
-
For the soup: Heat the oil. Chop the leek, celery, and carrots into equal-sized half-moons and sauté them covered for 10 minutes, stirring occasionally.
-
Add the herbs and cook for 1 minute.
-
Chop the courgette to match the other veggies. Add it to the pot and cook for 5 minutes.
-
Pour in the stock and bring the pot to a boil, then simmer until the vegetables are tender.
-
Toss in the chicken (pulled into strips) and the egg noodles; simmer for 3 minutes or as the noodle packet recommends.
-
Stir 2-3 tablespoons of pesto into the pot along with the seasoning. Give everyone a heads up: hot pot coming through!
- Parsley Pesto (double recipe)
-
For the pesto: while the soup is cooking, pureé the parsley leaves, garlic, oil, salt, and pepper together with a food processor or hand blender until smooth.
-
Fold the parmesan into the pesto.
-
Reserve half of the mix for your own use; it'll serve two people as a serious pesto.
See what other Food52ers are saying.