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Chicken, bacon and vermicelli soup recipe
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Quick and cozy weeknight dinner using pantry staples.
Ingredients:
  • 36.40 gm olive oil
  • 200g bought diced bacon
  • 1 brown onion, finely chopped
  • 500g chicken breast fillets, cut into 2cm pieces
  • 140g (1/2 cup) tomato paste
  • 400g can cannellini beans, rinsed, drained
  • 400g can creamed corn
  • 10 fresh thyme sprigs, plus extra to serve
  • 1L (4 cups) Chicken Style Liquid Stock
  • 125g dried vermicelli pasta
  • Finely grated parmesan, to serve
Instructions:
  • In a large saucepan over high heat, sizzle the bacon in 1 tablespoon of olive oil, stirring occasionally, until crispy, about 3-4 minutes. Remove the bacon to a plate.
  • In the same pan, heat the remaining oil over medium-high heat. Cook the onion and chicken together, stirring occasionally, for 6 minutes until they are golden and fully cooked. Add the tomato paste, beans, corn, thyme, and stock. Season with your preferred seasonings, cover the pan, and bring the mixture to a boil.
  • Combine the pasta with the chicken mixture and cook until al dente, around 6 minutes. Serve the soup in bowls, garnishing with bacon, extra thyme, and Parmesan.

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