FoodCoop Recipes

Chicken Carbonara Soup

This creamy chicken soup is inspired by the flavours of a classic carbonara. If you don't have broken spaghetti, use any odds and ends of pasta you have to hand

Cook

60 minutes

Serves

Ingredients

2 tbsp Co-op olive oil
3 Co-op British chicken thighs, skin removed
100g Co-op diced pancetta
1 onion, finely chopped
1 garlic clove, finely chopped
1.2 litres chicken stock, made with 1 stock cube
50g Co-op Parmesan wedge, finely grated, plus extra to serve, and the rind (optional, see tip)
70g Co-op spaghetti, broken into small pieces
100ml Co-op double cream
4 tbsp flat-leaf parsley, finely chopped
Crusty bread, to serve

Method

In a large saucepan, heat the oil over a medium heat and fry the chicken thighs for 5 mins, turning occasionally, until golden
Remove from the pan and set aside
In the same pan, fry the pancetta for 3 mins, until just starting to colour
Add the onions and garlic and fry for a further 3-4 mins, until the onions are soft but not coloured
Return the chicken to the pan along with the stock and parmesan rind, if using
Bring to the boil, cover and simmer for 30 mins
Remove the chicken thighs with tongs and cover with tin foil
Add the broken spaghetti to the pan and cook for 10 mins
Meanwhile, shred the meat from the chicken thighs and discard the bones
A couple of minutes before the spaghetti is cooked, return the chicken to the pan and heat through thoroughly for a further 2 mins
Turn off the heat and stir in the cream, grated parmesan and parsley
Remove the parmesan rind and divide the soup between four bowls
Serve with extra parmesan, a generous grind of black pepper and crusty bread, if you like