Italian chicken soup
Campbell’s 100% natural, RSPCA approved chicken stock gives this hearty, family-style soup plenty of flavour and a boost of goodness to get you through winter days.
- Heat the olive oil in a large heavy-based saucepan over medium heat. Gently fry the onion, carrot, celery and garlic for 5 minutes. Add the chicken and stir-fry a further 5 minutes.
- Add the rosemary, tomatoes and chicken stock, cover with the lid ajar and simmer for 30 minutes.
- Add the silverbeet and cooked pasta, cook a further 5 minutes to wilt silverbeet.
- Serve with parmesan.