Stelline Chicken Soup
This chicken soup recipe with Garofalo Stelline pasta has become one of my favourite winter comfort foods. Enjoy for lunch or an easy, light dinner; both kids and adults will love this. Traditionally Stelline are served in brodo, which means broth or stock, on their own but I prefer adding some chicken and basic veg to make this even tastier.
It’s a great way to make the most of leftover chicken from a roast but you could also roast some chicken legs specifically for the recipe. I would recommend roasting them the day before so you can use the bones to make your own stock.
Stelline Chicken Soup with Garofalo
Prep time: 5 minutes | Cook time: 15 minutes | Serves: 2-3 | Nutrition: 278 calorioes per portion (based on 3 servings)
Ingredients
- Leftover chicken from 2 chicken legs, approximately 175g chicken, shredded. It doesn’t matter if it’s less, this dish is about utilising leftovers
- 700ml chicken stock (homemade is best, see my tips below)
- 80g Garofalo Stelline (organic Garofalo stelline also available)
- 2 small carrots, sliced and quartered
- 2 sticks of celery, sliced and quartered
- 1 small onion / half a large onion, finely chopped
- 10g flour
- Olive Oil / 25g butter
- 1tbsp fresh parsley, finely chopped
- Wedge of lemon to serve
- Drizzle of double cream to serve (optional)
Method
Add 2tbsp of olive oil or 25g butter in a pan, add the onion, carrot and celery, season with a little salt, and on a low heat cover with a lid and stir occasionally. Cook for five minutes until they are softened, you don’t want them to burn.
Add the 10g flour and combine, then add your stock, season with pepper and bring to a simmer and allow to cook uncovered for 5 minutes.
Add the stelline, continue to simmer for another 5 minutes.
Add your shredded chicken meat to the pan, and stir in a 1tbsp freshly chopped parsley and cook for a further 2 minutes.
Serve with a wedge of fresh lemon to be squeezed into the dish – this really does make all the difference, and if you have any double cream stir in a drizzle – enjoy!
How to make your own homemade stock or broth
When you have a roast chicken or leg/thighs, shred the meat and add the bones to a large pan with vegetable ends such as carrots, celery. Quarter an onion, add a bay leaf, peppercorns and any herbs. Cover the bones in two litres of water and bring to a boil with the lid, simmer with the lid on for 45 minutes and a further 45 minutes – 1 hour with the lid removed until reduced. Strain through a fine sieve
This recipe is in collaboration with Garofalo Pasta as part of a paid for partnership.
More about Garofalo Pasta
Garofalo has been making pasta in Gragnano, a small town near Naples in Italy since 1789 and they have a huge amount of history, experience and passion for Pasta. Today they combine artisan knowledge with modern technology to make what they consider the best possible pasta.
Garofalo is a premium Italian Wheat pasta made with only two ingredients, wheat and water. You can’t produce excellent pasta if the best wheat is not used. They only choose wheat that, in addition to a specific gluten level, offers a particular colour, cleanliness and flavour characteristics. These are essential to give Pasta Garofalo its distinctive character.
Within their wheat pasta ranges are traditional wheat pasta, organic whole wheat pasta and organic traditional wheat pasta. All Garofalo dry pasta sold in the UK is suitable for vegetarian and vegan diets, containing no egg, even the gluten free pasta ranges.