Chicken minestrone

Perfect for using up any leftovers from your Sunday lunch

Serves: 2
Cooking time: 20 minutes



  • 750ml (27fl oz) chicken stock
  • 1 skinless, boneless chicken breast, diced
  • 2 vermicelli nests
  • 100g (4oz) sliced fine green beans
  • 75g (3oz) frozen garden peas
  • 2 salad onions, thinly sliced
  • 1 tbsp green basil pesto


  1. Place the stock and chicken in a large pan. Bring to the boil and simmer gently for 5 minutes.
  2. Crumble the pasta nests into small pieces then add to the pan and cook for 5 minutes.
  3. Stir in the beans, peas and salad onions and simmer for a further 3 minutes until the vegetables are tender and the pasta and chicken are cooked through. Stir in the pesto then ladle between 2 bowls and serve.

Recipe and image courtesy of

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